This omelette has it all! A breakfast beast, but you can have it at any time of the day.
Ingredients
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
Method
- 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.
- Break the eggs into a large bowl and whisk them lightly. Season well.
- When the vegetables are cooked, add them to the eggs in the bowl, followed by the spring onions.
- 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.
- 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.
- 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.
