Salad with feta and omelet

By the GetYourMacros team · 31 August 2026

A protein-packed salad featuring oven-baked omelet cubes and savory feta for a refreshing lunch.

• Time 25 min
• Course One-dish meal
• Diet Vegetarian
• Cuisine Mediterranean
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 2 Eggs (120 g)
• 60 g Feta
• 60 g Wholegrain bread
• 100 g Salad greens
• 1 Cucumber
• 20 g Pitted olives (drained)
• 10 ml Extra virgin olive oil
• Dried oregano to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 180°C and line a small baking dish with parchment paper.
2. Beat the eggs with a pinch of salt and oregano, pour into the dish, and bake for 12-15 minutes until set.
3. While the omelet cooks, wash the lettuce and dice the cucumber and feta.
4. Toast the wholegrain bread and cut it into small croutons.
5. Remove the omelet from the oven, let it cool slightly, and cut it into bite-sized cubes.
6. In a large bowl, combine the lettuce, cucumber, feta, olives, and omelet cubes.
7. Top with the croutons, drizzle with olive oil, and sprinkle with more oregano.

Tips

• Baking the omelet makes it perfectly uniform and easy to cube for salads.
• Store the components separately if you're taking this for meal prep to keep the bread crunchy.

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