This omelette has it all! A breakfast beast, but you can have it at any time of the day.


This omelette has it all! A breakfast beast, but you can have it at any time of the day.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 2

  • 1½ tbsp olive oil
  • 260g/2 medium tomatoes, diced
  • 160g/1 red pepper, chopped into small pieces
  • 1 tbsp dried herbs
  • Salt and freshly ground black pepper
  • 4 eggs
  • 15g/3 spring onions (green part only), sliced
  • 35g/approx. 2 handfuls of pitted black olives, halved
  • 60g feta, crumbled


  1. Heat 1 tablespoon of the oil in an ovenproof frying pan (one with a lid). Add the tomatoes, pepper and dried herbs, then turn the heat right down to its lowest setting and season with salt and pepper. Put a lid on the frying pan and let it cook gently for about 10 minutes until the vegetables are tender. Stir halfway through so they don’t brown too much. 
  2. Break the eggs into a large bowl and whisk them lightly. Season well.
  3. When the vegetables are cooked, add them to the eggs in the bowl, followed by the spring onions. 
  4. Put the frying pan back on a medium heat and add the remaining ½ tablespoon of the oil. Pour the omelette mix into the frying pan, then immediately turn the heat down to its lowest setting. Scatter the olives on top.
  5. Cook the omelette for about 10–15 minutes, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a rounded edge. Once it looks nearly set, sprinkle the cheese on top, then place it under a hot grill and cook until golden and bubbling on top. The omelette should be cooked through but still moist in the centre.
  6. Slide the omelette out of the pan, then cut into wedges. Serve hot or cold.

Recipe courtesy of Gut Feeling, a new book written dieticians, Lorraine Maher and Paula Mee.