- 10 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- handful of parsley leaves, chopped (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large red onion, cut into wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 tomatoes, chopped into large chunks
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- large handful black olives, (pitted are easier to eat)
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 100g feta cheese, crumbled
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.
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.
Make it meatyFor a non-vegetarian version why not ripple over slices of ham or bacon before scattering over the feta, then grill until crispy.