|GREEK SALAD OMELETTE|
Ingredients (Serves 4)
- 10 eggs
- 2 tbsp olive oil
- 1 large red onion
- 3 tomatoes
- Large handful of black olives
- 100g feta cheese
- Handful of parsley leaves
- 100g Fage Greek yoghurt
- 25 raspberries
LEANER LIFE : MEXICAN BEAN CHILLI
Updated by Rachel Surgeoner: This one pot wonder makes for a fantastic breakfast or weekend brunch and will definitely set you up for a good day! Packed full of protein, good fats and colourful sources of phytonutrients. It’s dead easy, super tasty and can be eaten hot or cold.
Method – Greek Omelette
1. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for 4 minutes until they start to brown around the edges. Throw in the tomatoes and olives and cook for a further 1-2 mins until the tomatoes begin to soften.
2. Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set. Before the egg has cooked (runny in places) Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.
Method – Greek Yoghurt & Raspberries
Super simple, 100g of Fage Greek yoghurt and then throw 25 raspberries on top.