Greek Omelettes with Feta Cheese and Olives
This type of Greek Omelettes can be a very substacial meal for both type2 diabetics and vegetarians.
To make this omelette into a none vegetarian dish simply add in some precooked chopped bacon or some chopped roasted ham or even corned beef which adds a wounderful a flavour to omelettes but this seems to have gone out of fashion these days.
handful of parsley leaves, chopped .
2 tbsp olive oil.
1 large red onion cut into half wedges.
4 tomatoeschopped into large pieces.
one handful of mixed black olives and green olives, without the hard nut centres.
100g feta cheese crumbled.
Pre heat the grill to high.
Whisk the eggs in a large bowl and add in the chopped parsley,season with black epper and a little salt.
Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they brown at the edges.
Add in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to go soft.
Turn the heat down to medium and pour in the eggs.
Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins.
Scatter over the feta cheese,and then place the pan under the grill and flash cookfor 5-6 mins until omelette is nice and golden brown.
Let the omelette stand for 2 minutes to settle and set then cut into wedges and serve direct from the pan.
To accompany these Greek Omelettes,try them with fresh Grusty Bread or heated fresh rolls and a green herb salad with a drizzle of balsamic dressing,it could be a dietricians dream meal.