Greek salad omeletteby Brenda Stevens |
| Preperation time: 10 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
| 10 eggs; 1 tbsp of chopped parsley leaves; 2 tbsp olive oil; 1 large red onion, cut into wedges; 3 tomatoes, cut into large chunks; large handful of black olives; 100g feta cheese crumbled. |
| Recipe Method |
| Whisk the eggs in a large bowl along with the
parsley. Season. Heat the oil in a large non-stick frying pan and
fry the onion wedges until they start to brown around the edges
(about 5 minutes). Add the tomatoes and olives and cook for a
further 2 minutes. Pour in the beaten eggs. Cook the eggs in the pan, stiring them as they begin to set, until half cooked but still a bit runny in places. Scatter over the feta then put the pan under a hot grill for about 6 minutes until the omelette is golden. Cut into wedges and serve immediately. |
| More recipes: |
| Warm bean
and feta salad Chunky leek and potato soup Spicy cashew chicken Mexican beef Grape and pineapple salad |
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