How to make this easy Low-Carb Baked Omelet:
- 4 to 7 oz (100–200g) Mozzarella cheese, shredded;
- 8 large eggs;
- 1 tomato, chopped;
- 1/2 tsp salt (or to taste);
- Dried oregano to taste;
- 8 olives, pitted and sliced;
- 1/4 red onion, finely diced;
- 1/3 bell pepper, diced.
Instructions:
- Preheat your oven to 350°F (180°C).
- Chop all your vegetables into small, uniform pieces.
- In a large bowl, whisk the eggs thoroughly.
- Add the vegetables to the eggs and season with salt and oregano.
- Stir in the shredded mozzarella, then pour the mixture into a greased baking dish.
- Bake for approximately 35 minutes, or until the top is set and golden.
- Remove from the oven, slice, and enjoy your meal!
Serving Suggestions:
Feel free to customize this recipe based on what you have in your fridge! You can add cooked ground beef, shredded chicken, turkey breast, or even a dollop of cream cheese for extra richness. For a crispy, golden crust, sprinkle some grated Parmesan cheese on top during the last few minutes of baking.
Did you know?
The omelet is believed to have originated in ancient Persia. Beaten eggs were mixed with herbs and fried until firm—a dish known as ‘kookoo.’ This concept traveled through the Middle East and North Africa to Europe, eventually evolving into the Italian frittata, Spanish tortilla, and the classic French omelet.
In France, the famous version is often attributed to Annette Poulard in 1888, at Mont Saint-Michel. She created a nutritious, quick-to-prepare meal for hungry pilgrims visiting the sanctuary. Today, the Mére Poulard restaurant still stands at the entrance of the historic site. (Source: Wikipedia)
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