Name: Greek omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 large eggs (or 3 small); 3 pinches of salt; 2 pinches of dried oregano; 1 Tbsp olive oil; 1 shallot (or half small red onion); 1 large, ripe tomato or 1 handful cherry tomatoes; 5 black or Kalamata olives, pitted and sliced; 50g feta; 1 Tbsp chopped mint or Greek basil leaves

Greek omelette

19 Sep 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

I based this Greek omelette on the well-known standard and popular Greek salad. It's very easy to make - perfect for a weekend brunch or midweek supper. Serve it with toasted pita bread and some cucumber relish.

Ingredients

2 large eggs (or 3 small)
3 pinches of salt
2 pinches of dried oregano
1 Tbsp olive oil
1 shallot (or half small red onion)
1 large, ripe tomato or 1 handful cherry tomatoes
5 black or Kalamata olives, pitted and sliced
50g feta
1 Tbsp chopped mint or Greek basil leaves

Instructions

Gently whisk the eggs with the salt and oregano.
Finely chop the onion and the tomatoes (you can remove the seeds if you like).
Heat the oil in a frying pan. Pour the egg mixture then scatter the tomatoes and onion on one half, the olives on the other half. Crumble the feta all over. Put a lid on, and after a minute turn down the heat and gently cook for about 8 minutes until the egg has set on the surface.
Scatter the mint or basil all over the omelette then fold in half.
Serve immediately.