Omelette with feta and greens

This is a great way to use up any leafy greens or onion type veggies. It turns a few leftovers into a delicious, healthy, brunch, lunch or tea in minutes.

This recipe serves two with salad, or one on its own.

Pan fry a variety of the following:-

A handful of chard or spinach, sliced thinly

A mushroom or two, sliced thinly

An onion or a few spring onions, sliced thinly

A few tenderstem brocoli, sliced thinly in long slices along the stalk, ie not rounds

Any other veg you want, but slice thinly and don’t over veg your omelette or it will lose the feta:egg:veg ratio that’s tasty. You want to end up with a mugful of fried veg or thereabouts as a guide.

Fry, on a medium heat, in a small splash of oil the onions to begin with, then add the mushrooms, until they are browned and have lost their water, then add finely chopped stalks of whatever greens you are using and finally the leaves. The leaves need only to wilt rather than brown.

Crack 3 large eggs into a cup and mix with a pinch of salt

Tip the fried veg onto a plate for later and add a drop of oil to the frying pan, turn the pan so the oil coats the base.

Tip the eggs onto the hot pan.

Sprinkle the fried veg on top

Crumble over 1/2 block of feta

Add a sprinkle of grated cheddar or mozzarella cheese, if desired.

I also at this stage like to add a few sliced leafy herbs eg parsley, coriander or basil.

After a minute or two, enough to start cooking the egg on its base but not all the way through, place the frying pan under a hot grill.

The base is starting to cook, but the top of the egg is still liquid

After a few minutes the egg base will rise and cheese brown. Its now ready.

You can eat it like this as a sort of pizza, or I prefer it folded and eaten as an omelette.

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