Seafood omelette with feta
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
Method
- 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.