A quick and easy lunch for 2. Mix up the herbs and the vegetables to make it as fresh and seasonal as possible.
Herby Vegetable Omelette with Tomato Salsa and Feta recipe
A quick and easy lunch for 2. Mix up the herbs and the vegetables to make it as fresh and...
Ingredients
| 2-3 tablespoons | olive oil |
| 1 | small red pepper, diced |
| 1 | small courgette, diced |
| 1 | clove of garlic, chopped |
| 3-4 | spring onions, sliced |
| 6 | eggs |
| a handful | fresh spinach, chopped |
| a handful | fresh herbs (parsley, coriander etc) |
| 1 good tsp | chermoula spice blend |
| 2 | tomatoes, chopped |
| 8-10 | cherry tomatoes, chopped |
| 1 | red chilli, finely chopped |
| a drizzle | olive oil |
| a good pinch | Perfect Salt |
| 100g | feta cheese, diced |
| to serve | olive oil and fresh chopped herbs |
Method
- Heat a couple of tablespoons of olive oil in a frying pan and sauté the pepper, courgette, spring onions and garlic for a few minutes until softened and starting to caramelise
- In the meantime, beat the eggs with the Chermoula and a little salt & pepper, add in the spinach and herbs and pour into the pan on top of the pepper and courgette
- Cook over a medium heat for 5 minutes until cooked on the bottom. Then either place the pan under the grill to cook the top or flip over to finish cooking.
- Whilst this is cooking, make a fresh salsa with chopped tomatoes, red chilli, herbs, olive oil and Perfect Salt.
- To serve, pile the salsa and chopped feta on top of the omelette, drizzle with olive oil and extra herbs and serve immediately. Enjoy!
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