Greek Omelette with Toast
Calories |
488.6Cal |
| Protein | 32.8g |
| Carbs | 21.5g |
| Fat | 30.1g |
Ingredients: The ingredient amounts are for one servings.
- Egg 3
- Chilli Flakes ¼ tsp
- Salt pinch
- Black Pepper twist
- Wholemeal Bread 1 slice
- Semi-Skim Milk 1 tbsp
- Olive Oil 1 tsp
- Sundried Tomatoes 15g or 0.5oz
- Cherry Tomatoes 30g or 1oz
- Pitted Olives 15g or 0.5oz
- Feta Cheese 25g or 0.9oz
- Basil Leaves 3
Instructions:
Crack the eggs into a bowl, add the milk if using, and season with a pinch of salt
and black pepper. Whisk until smooth and well combined.
Heat the olive oil in a non-stick frying pan over medium heat until shimmering.
Pour the whisked eggs into the pan, tilting gently so the egg spreads evenly across
the surface. Cook gently, without stirring, until the edges are set and the top is still
slightly soft, about 4 to 5 minutes.
While the omelette finishes cooking, add the chopped sundried tomatoes, cherry
tomatoes, and sliced olives to one side of the pan or a separate small pan. Warm
through for 1 to 2 minutes until just heated.
Slide the omelette onto a serving plate or cut in half and divide between two
plates.
Scatter the warmed sundried tomatoes, cherry tomatoes, and olives over the
omelette. Crumble the feta on top, then finish with the fresh basil, chilli flakes, and
a little extra black pepper. Serve immediately toast.
