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.
Categories
- Meal Type: - Brunch - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Greek
- Ingredients: - Dairy - Eggs
- Health and Diet: - Diabetic - Gluten Free - Healthy - Low Carb - Vegetarian
- Skill Levels: - Easy
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