A fresh and nourishing take on a classic omelette.


  • A pinch of smoked paprika
  • 1 tsp honey
  • 2 tbs olive oil
  • 5 free range eggs
  • Salt and black pepper
  • 1 tbs butter
  • 6 baby plum tomatoes or cherry tomatoes, halved
  • 8 lg mixed olives, torn in half (looks better)
  • Half a red onion , peeled and thinly sliced
  • One third of a cucumber , peeled and diced
  • 100g feta cheese
  • Some fresh mint


  1. Set the oven to 180 degrees.
  2. Stir the smoked paprika and honey into the olive oil and set aside.
  3. Prepare all the vegetables and have them ready.
  4. Melt the butter in a non-stick pan.
  5. Season the eggs and add them to the pan over a medium-high heat.
  6. Stir and scrape the eggs around the pan with a spatula for two minutes then pat them down and allow the bottom to set while you place the salad ingredients on top.
  7. Working quickly crumble over the feta cheese, then drizzle over the smoked paprika oil.
  8. Put in the oven for one minute to warm everything through, I want to keep the eggs soft and silky.
  9. Serve in the pan with a scattering of the fresh mint on top.