Greek Salad Omelette

5.0(6)

Who says eggs have to be boring? This is a hearty vegetarian meal that could be as at home for an evening meal as it is for breakfast. I originally found this recipe in BBC Good Food Magazine.

by Sarah_Jayne·published 2008-05-30

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Breakfast

Servings

(4–6)

Total time

20 min

prep 5 min

Calories / serving

352 kcal

Ingredients (7)

serves

10 eggsegg
1/2 cup fresh parsley, choppedparsley
2 tablespoons olive oilolive-oil
1 large red onion, cut into wedgesred-onion
3 tomatoes, chopped into large chunkstomato
1/4 cup black olives (pitted are easier to eat)
3 1/2 ounces feta cheese, crumbledfeta

Instructions (8 steps)

01Heat the grill / broiler to high.
02Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want.
03Heat 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.
04Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
05Turn the heat down to medium and pour in the eggs.

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Rich recipe — supports nutrition-aware planning.