This Greek-style omelette can be made with any leftover vegetables you have in the fridge. Packed with feta, olives, avocado, and fresh herbs, it’s perfect for a nourishing breakfast or light meal.
Ingredients
- 4 tablespoons olive oil
- 1 medium potato, peeled and cut into small cubes
- 1 medium avocado, diced
- 1 medium red onion, chopped
- 1 medium red capsicum, finely chopped
- 10 olives, pitted and sliced
- 4 eggs, lightly beaten
- 30g feta cheese, crumbled
- 1 tablespoon fresh flat-leaf parsley, chopped (plus extra to garnish)
- Freshly milled sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Heat half the olive oil in a frying pan over medium heat. Fry potato pieces until golden and beginning to soften. Remove from pan and drain on paper towel.
- Add remaining olive oil to the pan. Sauté onion until translucent. Add capsicum, olives, and potato, and stir-fry for 1–2 minutes.
- Add eggs and avocado, sprinkle over feta and parsley, and season with salt and pepper. Cook until the egg begins to set.
- Place under a grill for 2–3 minutes to set the top of the omelette,
taking care not to burn.
Serving Information
Serves: 2
Nutritional Information (Per Serve)
Calories: 384, Protein: 14.9 g, Carbohydrates: 13.1 g, Total Fat: 30.4 g, Saturated Fat: 6.1 g, Sodium: 428 mg, Fibre: 4.2 g
Source
The Mediterranean Diet Cookbook – Dr Catherine Itsiopoulos (PhD, APD)
