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Greek Salad Omelette |
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| Serves 2-3 |
Prep 5 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
5 eggs
handful of parsley leaves, chopped
1 tbsp olive oil
1/2 large red onion, cut into wedges
2 tomatoes, chopped into large chunks
handful of olives (optional)
50g feta cheese, crumbled
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Heat the grill to high. Whisk
the eggs in a large bowl with the chopped parsley, pepper
and salt. Heat the oil in a large non-stick frying pan,
then fry the onion wedges over a high heat for about 4
mins until they start to brown around. Add the tomatoes
and olives and cook for 1-2 minutes until the tomatoes
begin to soften.
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Turn the heat down to medium
and pour in the eggs. Cook the eggs in the pan, stirring
them as they begin to set, until half cooked, but still
runny in places - about 2 mins. Scatter over the feta,
then place the pan under the grill for 5-6 mins until the
omelette is puffed up and golden. Cut into wedges and
serve strait from the pan.
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