Greek Omelette

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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