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Greek salad omelette
27th Oct 2012



Serves 4-5

What you need:
10 eggs
handful parsley leaves, chopped (optional)
2 tbsp olive oil
1 large red onion, cut into wedges
3 tomatoes, chopped into large chunks
large handful black olives (pitted are easier to eat)
100g/4oz feta cheese, crumbled

How to prepare:

Heat the grill to high.
Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want.
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 the edges.
Add the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
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 feat, then place the pan under the grill for 5-6 mins until the omelette is puffed up and golden.
Cut into wedges and serve straight from the pan.

Per serving: 376 kcals, protein 24g, carbs 5g, fat 29g, sat fat 9g, fibre 2g, sugar 4g, salt 1.37g

Tip: To make it meaty, ripple over slices of ham or bacon before scattering over the feat, then grill until crispy.

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