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Greek omelette

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: Greek
Calories: 1234
Ingredients Method

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
  • 50 g feta
  • 1 Tbsp chopped mint or Greek basil leaves

Method
 

  1. Gently whisk the eggs with the salt and oregano.
  2. Finely chop the onion and the tomatoes (you can remove the seeds if you like).
  3. 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.
  4. Scatter the mint or basil all over the omelette then fold in half.
  5. Serve immediately.