Greek-Style Omelette |
Favourites 52

Prep Time: 15 Minutes | Cooking Time: 20 Minutes

Serves 2-4

A quick and filling dish, serve this Greek-style omlette hot or cold with a mixed leaf salad and crusty bread or pitta. Packed with delicious veg and plenty of protein, use the leftovers for office lunches. 


  • 100g of cherry tomatoes, halved
  • 4-5 golden hot peppers, drained and sliced
  • 3 spring onions, sliced
  • 40g of pitted black olives, sliced
  • 100g of feta cheese
  • A small handful of freshly chopped flat leaf parsley
  • 6 large eggs
  • Sea salt and freshly ground black pepper
  • Olive oil, for frying


  • 200g of mixed leaves
  • 1 tbsp of freshly squeezed lemon juice (a little less than ½ lemon)
  • 4 tbsps of extra virgin olive oil
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 200°C, gas mark 6.
  2. Rub a deep frying pan with olive oil, then arrange the tomatoes, hot peppers, spring onions and olives equally around it. Crumble in the feta, then grind pepper over the top. Sprinkle with parsley.
  3. Put the eggs in a bowl, beat well and season with a good pinch of salt. Pour over the ingredients in the pan. Bake in the preheated oven until puffed and just golden around the edges, around 15-20 minutes.
  4. To make the salad, put the leaves in a bowl, add the lemon juice, oil, salt and pepper. Toss well, taste and adjust the seasoning with more salt and pepper if necessary. Serve with the omelette cut into wedges – hot, warm or at room temperature.


Recipe courtesy of Easy One Pot by Laura Washburn (Ryland Peters & Small, £9.99)

Photography by David Munns

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