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Feta Cheese and Tomato Omelette

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An ideal tasty brunch dish, especially for al fresco dining served with a crisp salad, this omelette is just bursting with Mediterranean flavours.

An ideal tasty brunch dish, especially for al fresco dining served with a crisp salad, this omelette is just bursting with Mediterranean flavours.

Ingredients

Serves: 2

Metric Cups
  • 5 large eggs
  • 2 tablespoons basil leaves (chopped)
  • 1 tablespoon fresh mint
  • 3 spring onions (finely chopped)
  • 2 tablespoons oil
  • 75 grams feta cheese (crumbled)
  • 8 cherry tomatoes (halved)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 5 large eggs
  • 2 tablespoons basil leaves (chopped)
  • 1 tablespoon fresh mint
  • 3 scallions (finely chopped)
  • 2 tablespoons oil
  • 2⅔ ounces feta cheese (crumbled)
  • 8 cherry tomatoes (halved)
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Feta Cheese and Tomato Omelette is a community recipe submitted by Miki1978 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Break the eggs into a bowl and whisk briefly with a fork. Season, add 2 tbs water, the basil, mint and onions. Mix briefly.
  • Heat the oil in the pan. Pour in the egg mixture and cook over medium meat for 4-5 minutes, drawing the mixture from the sides to the centre until the omelette is half cooked.
  • Top with the feta and the tomato, cut-side up, and cook for 2 minutes. Slide onto a warmed plate and serve immediately.
  • Break the eggs into a bowl and whisk briefly with a fork. Season, add 2 tbs water, the basil, mint and onions. Mix briefly.
  • Heat the oil in the pan. Pour in the egg mixture and cook over medium meat for 4-5 minutes, drawing the mixture from the sides to the centre until the omelette is half cooked.
  • Top with the feta and the tomato, cut-side up, and cook for 2 minutes. Slide onto a warmed plate and serve immediately.
  • Tell us what you think