Prawn & Feta Omelette |
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Serves 2 |
Prep 5 mins |
Cooking 10 mins |
Easy |
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Ingredients |
olive oil, for frying
1 ripe tomato, diced
1 spring onion, trimmed & chopped
8 cooked king prawns, peeled & deveined
4 eggs, beaten
1 tsp chopped fresh oregano or pinch of dried oregano
50g feta cheese, crumbled
sea salt & freshly ground black pepper
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Preheat the grill to medium
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In a small heat-proof frying
pan, heat a dash of oil and add the tomato and the spring
onion, Season and cook over a medium heat for 2-3 minutes
or until the tomatoes are starting to break down. Add the
prawns, mix well to coat in the tomatoes and cook for 1
minute to warm through.
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Meanwhile, heat a grill proof
frying pan over a medium heat. Add a little oil and, when
hot, pour in the beaten eggs, seasoning them well first.
Cook for 1-2 minutes until the underside of the egg is
beginning to set but the top remains runny.
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Sprinkle the oregano over the
omelette, then pour the tomato and prawn mix over the top,
making sure the prawns are in an even layer. Crumble over
the feta cheese, season and add a drizzle of oil.
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Place the omelette under the
hot grill and grill for 2-3 mins until the egg is just
cooked through. Remove and serve.
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