Greek salad omelette

Greek salad omelette

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(38 ratings)

Cook: 20 mins

Easy

Serves 4 - 6
A quick and healthy supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (for 4)

  • kcal371
  • fat28g
  • saturates9g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein24g
  • salt2g
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Ingredients

  • 10 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful of parsley leaves, chopped (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large red onion, cut into wedges
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tomato, chopped into large chunks
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • large handful black olives, (pitted are easier to eat)
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 100g feta cheese, crumbled

Method

  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.

  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.

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Comments (31)

w1lmington's picture
3

Made this recipe this evening. I would consider this a light supper. It was okay but not something I will repeat.

ladynellington's picture
5

Made it into a quiche as I don't own a pan that could be put into oven, but it was deee-licious!

cscollins's picture
4

This was gorgeous! My stepson - not one for dishing out compliments - said this was the best omelette he'd ever tasted! My husband & step daughter (who don't really like omelette) really enjoyed it and we all agreed this was a definite "have again" dinner. I substituted the olives for red pepper and added a pack of chopped smoky bacon and some fresh chopped chilli. Very enjoyable with a fresh green side salad. Very easy and quick to do too.

irmgard2's picture
5

I just made a half recipe for me and my husband and used egg substitute for health reasons. It turned out great and tasted wonderful!

jburton's picture

Wow this sounds amazing, i love omlettte. Will definitly be givivng this a go. My fella makes a to die for left over Donor Kebab omlette, believe me dont knock it till you've tried it. its lovely.

artichoke54's picture
5

This is quick, easy, and great for using up leftover veg. Its also very nice with danish blue or stilton instead of feta

kellyconnell's picture
4

Really quick to make and a nice alternative to a usual cheese omelette....plus the ingredients make it slightly less fattening than your usual cheesey omelette Big thumbs up from me!

dancingbunny's picture
4

There were just two of us so I used only 6 eggs, it worked pretty well.

sophie12345678's picture

This turned out really well, an excellent and nutricious meal

ronaldo's picture

I halved the recipe for 2 of us and it turned out lovely - thanks very much

thorold's picture
4

I reduced the ingredients and made it for myself. It was really tasty and the feta was lovely on top. I replaced black olives with green ones. So quick and easy !!

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