Greek style omelette
Bring a little sunshine to your lunch break. Fluffy FREE eggs, creamy feta and a fresh tomato and olive salad come together in this speedy Mediterranean-inspired meal. Packed with flavour, protein and goodness, it’s proof that delicious lunches don’t need to be complicated. One forkful and you’ll be transported straight to a sunny Greek taverna, all from the comfort of your own kitchen.
PREP TIME: 5 minutes COOK TIME: 15 minutes
Serves 1 people
Ingredients
- 3 large FREE eggs
- 2 large FREE eggs, lightly whisked
- 1/2 tbsp dried oregano
- 30g feta
- 1 tbsp oil, we used rapeseed
- FOR THE SALAD
- 20g cucumber, diced
- 50g cherry tomatoes, diced
- 20g black olives
- 5g red onion, thinly sliced
- TO SERVE
- A little more feta
- Flat leaf parsley
Method
- Crack the FREE eggs into a bowl and lightly whisk. Season with a little salt and pepper before adding the dried oregano.
- Heat the oil in a frying pan over a medium heat. Once hot, carefully pour in the egg mixture and turn down the heat to medium-low. Allow the egg mixture to gently cook and begin to set. In the meantime, make the salad.
- In a bowl, combine the cucumber, cherry tomatoes, olives and red onion. Add a very small pinch of salt, stir well and set aside until ready to serve.
- After 3 - 4 minutes, crumble in the feta all over the setting omelette. Using a fish slice, carefully flip one side of the omelette onto the other to form a half-moon shape. Allow to gently cook for a further 1 minute until the feta has started to melt and the inside egg is just set.
- Carefully transfer the omelette onto a plate and spoon over the prepared salad. Crumble over a little more feta, if desired, and finish with some fresh parsley.
