Seafood omelette with feta
17 Feb 2024
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This Greek-style seafood omelette with feta is a very satisfying dish for a weekend brunch or lunch. Serve it with pita bread or toasted baguette and a crispy salad. I used leftover grilled octopus but you can use preserved or tinned seafood too.
Ingredients
- 3 eggs
- ½ cup chopped grilled octopus or squid
- 1 piece grilled red pepper
- 3 olives, pitted and sliced
- 50g feta cheese, crumbled
- ½ tsp dried oregano
- 1 Tbsp chopped parsley
- 1 Tbsp olive oil, to cook
Instructions
- Whisk the eggs with the oregano in a mixing bowl. Add half of the feta.
- Heat the oil in a non-stick frying pan and pour in the eggs. Let the mixture spread out.
- When the surface of the omelette has almost set, add the chopped seafood, pepper and olives, then scatter the remaining feta on top.
- Cook for 3 minutes, then add the parsley and fold the omelette in half.
- Cook for another minute or so, then turn over, cook for a few second.
- Using a spatula, remove the omelette to a plate, cut it in half and serve.
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Categories
- Meal Type: - Everyday - Leftovers - Lunch - One Pot - Quick & Easy - Side
- Ingredients: - Dairy - Eggs - Shellfish
- Health and Diet: - Combination - Diabetic - Gluten Free - Low Calorie - Low Carb - Nut Free - Semi-vegetarian - Sugar Free
- Skill Levels: - Easy
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