Greek Omelette

Name: Greek Omelette
Ingredients: 7 None eggs, beaten; None None Freshly grated nutmeg, to taste; 1 tbsp olive oil; 1 None red onion, peeled and sliced; 2 None green peppers, deseeded and cut into chunks; 10 oz tomatoes, roughly chopped; 3 oz Kalamata olives; 8 sprigs fresh flat-leaf parsley, finely chopped; 5 oz Feta cheese, crumbled

9 ingredients

2 steps

Ingredients

7 None eggs, beaten
None None Freshly grated nutmeg, to taste
1 tbsp olive oil
1 None red onion, peeled and sliced
2 None green peppers, deseeded and cut into chunks
10 oz tomatoes, roughly chopped
3 oz Kalamata olives
8 sprigs fresh flat-leaf parsley, finely chopped
5 oz Feta cheese, crumbled

Directions

1

Season the eggs with salt, black pepper and nutmeg, to taste. Heat the oil in a medium skillet and fry the onion, turning, until softened. Add the peppers and saute for 2 mins. Add the tomatoes and olives and cook for 3-4 mins, turning. Season with salt and black pepper.
2

Reserve a little parsley for garnish and sprinkle in the remainder. Turn the heat down to low and pour in the eggs. Cook for 3 mins, then sprinkle with the Feta cheese. Cover and cook over a low heat for 10-12 mins, until the eggs are set. Sprinkle with the remaining parsley.