Greek open omelette
- Serves: 1
- Prep: 5 mins
- Cook: 5 mins
Ingredients
- a glug of olive oil
- 2 large British Lion eggs, beaten
- ¼ red onion, sliced
- 60g feta, cubed
- 1/4 red pepper, chopped
- 1/2 tsp capers
- 2 green olives, quartered
- A handful of rocket
Method
- Whisk the eggs without adding any salt.
- Heat a non-stick pan and add a glug of olive oil.
- Add the beaten eggs to the pan and stir on a low heat for 30 seconds.
- Add a pinch of salt, fold in and let the eggs set (Don’t let the omelette cook too long in the pan as they will continue to cook after it is taken off the heat).
Slide the omelette onto a plate and sprinkle on all the remaining ingredients.
|
ENERGY (kcals) |
PROTEIN (g) |
TOTAL FAT (g) |
SAT. FAT (g) |
CARBS (g) |
Salt (g) |
|
98.5 |
6.4 |
7.45 |
3.15 |
1.62 |
0.75 |
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