Ingredients:
- 2 large eggs
- 1 Tbsp plain Greek yogurt, or unsweetened coconut milk
- 1 Tbsp freshly shredded parmesan cheese
- 4 grape or cherry tomatoes, quartered
- 4 pitted olives, halved
- pinch sea salt
- pinch freshly ground pepper to taste
- 1 Tbsp freshly chopped chives
- 1/2 Tbsp freshly minced parsley
Instructions:
Spray or brush a large microwave-safe mug with avocado or olive oil.
Gently crack in your eggs.
Add yogurt and parmesan then beat with a fork until well combined.
Stir in the remaining ingredients.
Microwave on high for about 90 seconds total, stirring halfway, or until your omelet is fully set.
Since microwaves vary so much, you may want to check your mug and stir every 30 seconds the first time you make this.
I sprinkled a few fresh tomatoes and herbs on top for aesthetics & flavor right before serving.
Enjoy!
