Cheese Omelette


  • 2 tbsps. extra virgin olive oil
  • 1 clove garlic, cut in 3 pieces
  • 1 oz. dried fine breadcrumbs
  • 6 oz. feta, crumbled
  • 4 eggs
  • black pepper to taste
  • 1 tbsp. finely chopped parsley
  • 2 tbsps. thinly sliced spring onion
  • 2 tsps. fresh oregano, chopped
  • 6 olives, drained
  • Lemon wedges
  1. Heat the olive oil in a seasoned 9″ omelette pan. Sauté the garlic for 1-2 minutes over a medium low heat and discard.
  2. Add the breadcrumbs to the pan and fry until pale golden brown, stirring occasionally.
  3. Lightly whisk together the eggs, cheese and pepper and pour over the breadcrumbs, tilting the pan to distribute evenly.
  4. When the omelette is lightly set, lift one edge with a spatula to allow any liquid egg to flow underneath.
  5. Slide the omelette out on to a warm plate and return to pan the other way up. Cook for 20 seconds longer or until set and invert on to a warm serving plate.
  6. Chop the parsley, spring onion and oregano together and sprinkle the mixture over the omelette, along with the olives.
  7. Serve immediately with the lemon wedges and with a tomato or bean salad, or beetroot salad.


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