Greek Salad Omelette
A quick and healthy supper.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
Step 2
Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places – about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.
- Ingredients
- Based on 4 servings
-
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
6 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
2 Tomatoes, chopped into large chunks 2x Sainsbury's Tomatoes Loose -
large handful of Black Olives, (pitted are easier to eat) 1x Sainsbury's Pitted Black Olives 340g (150g*) -
100g Feta Cheese, crumbled 1x Sainsbury's Greek Feta Cheese 200g -
handful of Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
1 Red Onion, cut into wedges 1x Sainsbury's Red Onions Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g