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Greek salad omeletteby Brenda Stevens |
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Preperation time: 10 mins Cooking time: 15 mins Serves: 4 |
| Recipe Ingredients |
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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 |
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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. |