Spanish Omelette With Feta And Tomatoes

• 4 None green onions, sliced thickly
• 1 None medium red pepper, chopped coarsely
• 2 cloves garlic, crushed
• 1 None fresh long red chili, chopped finely
• 2 None medium tomatoes, chopped coarsely
• 1 1/4 cups feta, crumbled
• 8 None eggs
• 1/4 cup cream
• 1/4 cup fresh flat-leaf parsley leaves, firmly packed, chopped coarsely
• None None freshly ground black pepper and salt, to season

1. Heat an oiled, oven-proof pan over medium heat and cook onion, pepper, garlic and chili, stirring, for about 2-5 mins, or until vegetables are tender. Remove from heat and stir in tomatoes and feta.
2. In a bowl, whisk eggs, cream and parsley. Season to taste. Pour over pepper mixture and stir gently.
3. Preheat broiler on medium-high.
4. Return pan to low heat and cook omelette, uncovered, for 2-5 mins or until just set.
5. Place pan under broiler for about 5 mins, or until top is browned and omelette is cooked through.
6. Cut into wedges to serve.

green onions, red pepper, garlic, long red chili, tomatoes, feta, eggs, cream, parsley, ground black pepper

Taken from recipes-plus.com/api/v2.0/recipes/28669 (may not work)