Eggs are one of the most complete and healthful keto foods available.

After years of being demonized for their cholesterol content, these nutrient dense powerhouses have finally been vindicated.

In fact, the USDA has taken cholesterol off of the the list of “nutrients of concern.”

Eggs are loaded with fat soluble vitamins and minerals as well as bioavailable protein with a desirable ratio of amino acids.

When cooked with fresh organic vegetables and herbs, a pasture-raised egg omelette becomes one of the easiest, most delicious, and most nutrient dense keto meals you could eat!

Allergic to chicken eggs? See if you can find duck eggs at your local farmer’s market or health food store. Duck eggs are even more nutritious than chicken eggs and far less reactive.

Here is a Mediterranean inspired omelette recipe complete with olives and feta cheese for more healthy fats to keep you burning fat in the Keto Zone!


1 tablespoon organic coconut oil
1/4 cup organic cherry tomatoes
1/2 small organic onion, chopped
1 clove organic garlic, minced
1/4 teaspoon organic black pepper
3 pasture-raised eggs, whisked
1/4 cup organic feta cheese
1/4 cup organic olives, chopped
1/4 cup organic basil, chopped
1/2 tablespoon organic extra virgin olive oil
1 teaspoon organic balsamic vinegar


  1. Melt 1/2 tbsp of coconut oil in a pan over medium heat.
  2. Saute onion and garlic until translucent and fragrant.
  3. Add tomatoes to the pan and continue to cook for a couple more minutes, until tomatoes soften.
  4. Remove veggies from heat, transfer to a bowl and set aside.
  5. Return pan to medium heat and add 1/2 tbsp coconut oil.
  6. Once pan becomes hot, turn heat down to medium-low and pour in the whisked eggs.
  7. When the eggs are close to cooked through, add the cooked vegetables and chopped olives to one half of the omelette.
  8. Crumble the feta on top of the veggies.
  9. When eggs are fully cooked, fold the omelette.
  10. Serve immediately with a garnish of basil and splash of balsamic vinegar and olive oil.