Meals and Courses

Egg, Basil and Cheese Salad with Cherry Tomatoes

cook 10 mins
  • 2 tablespoons olive oil
  • 2 eggs, beaten
  • 25 g (1 oz) basil, roughly chopped
  • 200 g (7 oz) feta cheese, drained and crumbled
  • 250 g (8 oz) cherry plum tomatoes, halved
  • 80 g (3 oz) watercress
  • 1 tablespoon balsamic vinegar
  • pepper
  • Heat 1 tablespoon of the oil in a 25 cm (10 inch) nonstick frying pan and swirl around. Beat the eggs in a large jug with the basil and plenty of pepper, then pour into the pan in a thin layer and cook for 1–2 minutes until golden and set. Remove and cut into thick strips.
  • Meanwhile, toss the feta and cherry tomatoes with the watercress in a serving bowl. Mix the remaining oil with the balsamic vinegar, pour over the salad and toss to coat.
  • Add the omelette strips, toss to mix and serve while still warm.
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