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Ingredients

Method

  • STEP 1

    Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

Recipe from Good Food magazine, February 2012

Goes well with

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A star rating of 4.7 out of 5.38 ratings
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