No-Cheese Mediterranean Omelette Recipe (Fast, Fresh, and Protein-Packed)
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This no-cheese Mediterranean omelette is a high-protein Mediterranean breakfast that is fiber-rich and a delicious start to your morning without any dairy at all. It’s versatile, packed with great flavor, and will keep you full until lunchtime.
Want to try more omelets for breakfast? Try this Mediterranean version with spinach and feta, this Asparagus Cheddar Omelet, or this One Egg Omelet with cheese.
This no-cheese Mediterranean omelette is a protein-packed, 10-minute breakfast filled with fresh vegetables and delicious Mediterranean flavor. It’s clean and perfect for busy mornings or lazy brunches.
Why You’ll Love This Healthy Mediterranean Omelette
- 20 grams of protein
- 15 grams of fiber
- Fast and easy to make
- Versatile – add or subtract any toppings you prefer
- It’s delicious and filling
Ingredients Needed
- Eggs – whole eggs or egg whites, your choice.
- Veggies – red onion, avocado, tomatoes
- Fats – oil – I used coconut oil, but you can use any type you usually cook with.
- Beans & legumes – lentils, hummus
Pro Recipe Tips
- Don’t use the highest heat setting on your stove. It might take a minute or two longer to cook, but you avoid burning the onions and eggs. Medium-high heat should be plenty.
- This recipe is dairy-free, but if you prefer cheese, you can use it in place of the avocado or in addition to it. I always substitute avocado for cheese in omelets to still get that creamy texture without the dairy.
- Amounts listed in the recipe below are starting points. You can add as much or as little as you like.
How To Make A No-Cheese Mediterranean Omelette (Step-by-Step)
- Heat the oil in a skillet and add the diced onions. Sauté until they are translucent and just starting to brown.
- Scramble in the eggs until cooked.
- Flatten the eggs to create a bed for the avocado.
- Add the slices of avocado (or use cheese if you prefer dairy) and fold the eggs over.
- Transfer the omelette to a plate and top with lentils.
- Add the tomatoes.
- Top with a dollop of hummus. Season with salt and pepper to your liking and enjoy.
Variations & Substitutions
- Dairy version: Add feta or another shredded or crumbled cheese you like best.
- Add protein: sliced chicken, smoked salmon, or small shreds of baked cod.
- Add fresh herbs: Add fresh oregano, basil, or any herbs you prefer.
- Add some kick: sprinkle red pepper flakes into the scrambled eggs.
Meal Prep & Storage Tips
- Chop and cut veggies ahead and store them in airtight containers
- Cooked omelette keeps in fridge up to 2 days (better fresh)
- Reheat gently in a covered skillet or microwave at 50%
- Great as a wrap filling or toast topper if leftover
Serving Suggestions
Serve with:
- Whole-grain toast
- Herbal tea or lemon water
FAQs
Can I Make This With Egg Whites Only?
You can. The flavor will be different, though. If you do this, I recommend the addition of fresh herbs.
Can I Add Cheese To This Mediterranean Omelette?
Absolutely! If you prefer to add cheese, you certainly can. Feta is the classic choice for Mediterranean cheese. However, you can use any number of cheeses and still have a delicious omelette. Believe it or not, they do have cheese other than feta here in the Med!
Can I Add Frozen Spinach?
For this particular recipe, it’s best to stick to fresh spinach if that is something you want to add. The recipe doesn’t call for it, but it’s a great addition. You can either scramble it with the eggs to cook it or add it as a fresh layer under the avocado or cheese (or both!).
What Herbs Are Best With A Mediterranean Omelette?
Oregano is the classic herb, as is basil. You can even combine the two. Feel free to mix dried spices into your scramble, or add a layer of fresh herbs over the top of the avocado or cheese (or both).
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No-Cheese Mediterranean Omelette Recipe (Quick, Fresh, and Protein-Packed)
Equipment
- 1 Skillet
Ingredients
- 1 tsp. oil
- ¼ cup diced red onion (diced small)
- 3 large eggs
- ½ medium avocado (or cheese, or both)
- ⅓ cup cooked lentils
- 6 medium cherry tomatoes (or grape tomatoes)
- 2 tbsp. prepared hummus
Instructions
- Heat the oil in a skillet and add the diced onions. Sauté until they are translucent and just starting to brown.
- Scramble in the eggs until cooked.
- Flatten the eggs to create a bed for the avocado.
- Add the slices of avocado (or use cheese if you prefer dairy) to one side of the omelette.
- Fold the eggs over. It doesn't have to be perfect.
- Transfer the omelette to a plate and top with lentils.
- Add the tomatoes. Top with a dollop of hummus. Season with salt and pepper to your liking and enjoy.
Notes
Nutrition
