Greek Salad Omelette
5m
prep time
20m
total time
Easy
level
8
ingredients
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 1 x Sainsbury's Olive Oil 500ml -
6 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6 -
handful of Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
large handful of Black Olives, (pitted are easier to eat) 1 x Sainsbury's Pitted Black Olives 340g (150g*) -
100g Feta Cheese, crumbled 1 x Sainsbury's Greek Feta Cheese 200g -
1 Red Onion, cut into wedges 1 x Sainsbury's Red Onions Loose -
2 Tomatoes, chopped into large chunks 2 x Sainsbury's Tomatoes Loose -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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