Special Diet

Greek-Style Summer Omelette

cook 30 mins
  • 8 large eggs
  • 1 teaspoon dried oregano
  • 1 tablespoon finely chopped mint
  • 4 tablespoons finely chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 2 small red onions, peeled and roughly chopped
  • 2 large ripe tomatoes, roughly chopped
  • 1/2 courgette, roughly chopped
  • 100 g (3 1/2 oz) black olives, pitted
  • 100 g (3 1/2 oz) feta cheese
  • salt and pepper
  • crisp green salad, to serve (optional)
  • Whisk the eggs in a bowl and add the oregano, mint and parsley. Season well.
  • Heat the oil in a large nonstick frying pan. Add the red onion and fry over a high heat for about 3–4 minutes or until brown around the edges.
  • Add the tomatoes, courgette and olives and cook for 3–4 minutes or until the vegetables begin to soften.
  • Meanwhile, preheat the grill to medium-high.
  • Reduce the heat to medium and pour the eggs into the frying pan. Cook for 3–4 minutes, stirring as they begin to set, until they are firm but still slightly runny in places.
  • Scatter over the feta, then place the pan under the preheated grill for 4–5 minutes or until the omelette is puffed up and golden.
  • Cut into wedges and serve with a crisp green salad, if liked.
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