Greek salad omelette

Name: Greek salad omelette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red onion; 2 green capsicum; 4 Tomatoes; 8 Stem(s) flat leaf parsley; 7 fresh eggs (Gr. M); 7-10 Tbsp salt, pepper; 1 TABLESPOON Olive oil; 75 g Kalamata olives (without stone); 150 g Feta

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red onion
2 green capsicum
4 Tomatoes
8 Stem(s) flat leaf parsley
7 fresh eggs (Gr. M)
7-10 Tbsp salt, pepper
1 TABLESPOON Olive oil
75 g Kalamata olives (without stone)
150 g Feta

Directions

1
Peel and slice the onion. Clean, wash and cut the bell peppers into pieces. Wash and roughly chop the tomatoes. Wash parsley, shake dry, pluck off leaves and chop finely. Beat the eggs.
2
Season with 1⁄4 TL salt and 1 pinch of pepper.
3
Heat olive oil in a pan with lid (bottom 19 cm Ø). Fry the onion in it until transparent. Fry the peppers for 2-3 minutes. Add tomatoes and olives and steam briefly. Season well with salt and pepper.
4
Sprinkle with half the parsley.
5
Pour eggs over it. Leave to set at low heat for about 3 minutes. Crumble the feta, cover and allow to set on a low heat for another 10-12 minutes. Sprinkle with the rest of the parsley.