RecipesEggs And Dairy

Herby Vegetable Omelette with Tomato Salsa and Feta recipe

A quick and easy lunch for 2.

Gluten Free
Vegetarian
Herby Vegetable Omelette with Tomato Salsa and Feta recipe
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Ingredients

For the recipe:
  • 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

A quick and easy lunch for 2. Mix up the herbs and the vegetables to make it as fresh and seasonal as possible.

Method

01
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
02
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
03
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.
04
Whilst this is cooking, make a fresh salsa with chopped tomatoes, red chilli, herbs, olive oil and Perfect Salt.
05
To serve, pile the salsa and chopped feta on top of the omelette, drizzle with olive oil and extra herbs and serve immediately. Enjoy!