A Greek cheese omelette from Rosemary Barron’s ” Flavours of Greece”.
Ingredients
- 2 tbsps extra virgin olive oil
- 1 plump garlic clove cut into 3
- 1 oz dried fine breadcrumbs
- 6 oz feta crumbled
- 4 free range eggs
- black pepper to taste
To serve:
- 1 tbsp finely chopped fresh parsley
- 2 tbsps thinly sliced spring onion
- 2 tbsps fresh oregano leaves chopped
- 6 olives drained
- lemon wedges
Servings:
Instructions
- Heat the olive oil in a 9" frying pan, Saute the garlic for 1-2 minutes over a medium low heat then discard, reserving the oil. Add the breadcrumbs to the pan and fry until they are a pale golden brown, stirring occasionally.
- Lightly whisk together the cheese, eggs and pepper and pour over the breadcrumbs, tilting the pan to distribute evenly. When lightly set, lift one edge with a spoon to allow any liquid egg to flow underneath . Finish cooking briefly under a grill then divide between two plates.
- Mix together the parsley, oregano and spring onions and sprinkle over the omelette together with the olives.
- Serve immediately with the lemon wedges and with a tomato , bean or beetroot salad.
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