Name: Greek salad omelette
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Greek
Ingredients: 10 eggs; handful of 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 feta cheese crumbled

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Greek salad omelette

Greek salad omelette

Good Food team

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Serves 4 - 6

Easy

Cook: 20 mins

A star rating of 4.8 out of 5.63 ratingsRate

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A quick and healthy supper

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

10 eggs
handful of 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 feta cheese

crumbled

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Nutrition: per serving (for 4)

kcal371
fat28g
saturates9g
carbs5g
sugars0g
fibre1g
protein24g
salt2g

Method

step 1

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. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
step 2

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 omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

RECIPE TIPS

MAKE IT MEATY

For a non-vegetarian version why not ripple over slices of ham or bacon before scattering over the feta, then grill until crispy.

Recipe from Good Food magazine, May 2005

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A star rating of 4.8 out of 5.63 ratings

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