Grecian Olive & Feta Omelette
- 5 eggs
- handful of parsley leaves (chopped)
- 1 tbsp olive oil
- 1 small red onion (cut into wedges)
- 2 small tomatoes (chopped into large chunks)
- handful black olives (pitted and halved)
- 50g feta cheese (crumbled)
- 1. Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
- 2. Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.
- 371 kcalories, protein 24g, carbohydrate 5g, fat 28 g, saturated fat 9g, fibre 1g, salt 2g
eggs, handful of parsley, olive oil, red onion, tomatoes, handful black olives, feta cheese
Taken from www.epicurious.com/recipes/member/views/grecian-olive-feta-omelette-50072516 (may not work)