Grecian Olive & Feta Omelette – a delicious recipe with eggs, handful of parsley, olive oil, red onion, tomatoes, handful black olives. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
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.
2
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.
3
371 kcalories, protein 24g, carbohydrate 5g, fat 28 g, saturated fat 9g, fibre 1g, salt 2g
274
kcal
Calories
20
g
Fat
4
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 eggs, handful of parsley leaves (chopped), 1 tbsp olive oil, 1 small red onion (cut into wedges), and more.
Yes, Grecian Olive & Feta Omelette falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
