Greek Omelette

• 7 None eggs, beaten
• None None Freshly grated nutmeg, to taste
• 1 tbsp olive oil
• 1 None red onion, peeled and sliced
• 2 None green peppers, deseeded and cut into chunks
• 10 oz tomatoes, roughly chopped
• 3 oz Kalamata olives
• 8 sprigs fresh flat-leaf parsley, finely chopped
• 5 oz Feta cheese, crumbled

1. Season the eggs with salt, black pepper and nutmeg, to taste. Heat the oil in a medium skillet and fry the onion, turning, until softened. Add the peppers and saute for 2 mins. Add the tomatoes and olives and cook for 3-4 mins, turning. Season with salt and black pepper.
2. Reserve a little parsley for garnish and sprinkle in the remainder. Turn the heat down to low and pour in the eggs. Cook for 3 mins, then sprinkle with the Feta cheese. Cover and cook over a low heat for 10-12 mins, until the eggs are set. Sprinkle with the remaining parsley.

eggs, nutmeg, olive oil, red onion, green peppers, tomatoes, olives, parsley, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/17793 (may not work)