If you like greek flavours, this omelette will be a favourite in your kitchen with a touch of of Zest & Zing's intense garlic and parsley sea salt.
Greek Omelette Recipe
Cooking time:40 minutes
3 large eggs 1 red onion 2 medium Tomatoes Handful Black olives 20g feta cheese Fresh Basil to garnish ¼ tsp garlic & parsley sea salt Pinch of black pepper Olive oil, for frying ½ tbsp butter
For vegetable salad:
Heat the oil in a medium size 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.
Remove and set to one side.
Whisk the egg yolks with 1Tbsp of water in a bowl and season. Whist the whites in a separate bowl until they form soft peaks then fold them gently into the egg yolks, retaining as much air as possible.
Add butter to the pan, then add the eggs. Cook one minute or until the base is set.
Flip the omelette over to the other side and cook for a few minutes more.
Remove from the pan.
Serve with fried vegetables and crumbled feta cheese. Garnish with fresh basil.