Pantastic Greek Salad Omelette


Greek Salad Omelette

Ingredients (serves 4)

10 organic eggs

1 large red onion, cut into wedges

3 tomatoes, chopped into large chunks

big handful of pitted black olives

100gr feta cheese, crumbled

hymalayan rock salt, ground black pepper, extra virgin olive oil, fresh parsley finely chopped


Whisk the eggs in a bowl with the chopped parsley, salt and pepper.

Heat some oil in a non-stick pan and fry the onion wedges until brown around the edges.

Throw in the tomatoes and olives, and cook for about 2 mins on a medium heat until the tomatoes begin to soften.

Pour the eggs. Stir them as they begin to set but they are still runny in places.

Scatter over the feta.

Put the pan under the grill for 5 mins until the omelette is puffed up and golden.

Cut into wedges and serve.




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