1 / 1
Feta and Semi-Dried Tomato Omelette
Two lightly beaten eggs hit a teaspoon of olive oil over medium heat, then four roughly chopped semi-dried tomatoes and 25g of crumbled feta scatter across the surface before the edges set. The pan folds and the center stays just barely runny — the concentrated sweetness of the tomatoes and the salt of the feta doing the seasoning work without anything extra. A single serving in 10 minutes, equally good at 7am or for a quiet dinner.
Equipment
- Stovetop
- Skillet
Ingredients
- 1 tsp olive oil
- 2 eggs, lightly beaten
- 4 semi-dried tomatoes, roughly chopped
- 25g/1oz feta, crumbled
Instructions
- 1Warm the olive oil in a small nonstick skillet over medium heat. Pour in the lightly beaten eggs and gently swirl them with a fork as the edges begin to set. Swirling helps create soft curds for a fluffier texture.
- 2Sprinkle the chopped semi-dried tomatoes and crumbled feta cheese over the eggs while the center remains slightly soft. Fold the omelette in half and cook for 1 additional minute, then slide it onto a warm plate.
Nutrition
18g
Protein
20g
Fat
5g
Carbs
4g
Sugar
1.8mg
Sodium
Notes
- Serving: Pair this omelette with a fresh mixed leaf salad dressed in a light vinaigrette for a complete meal.
- Prep tip: Have your tomatoes chopped and feta crumbled before you start cooking, as the eggs will set very quickly.