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Greek omelette

Ingredients 8
Servings 2


  • 1
    small onion, sliced into rings
  • oil
  • 125
  • 3
    extra-large eggs
  • 15
    sour cream
  • 25
    feta cheese, crumbled
  • 15
    fresh mint, finely chopped
  • salt and black pepper to taste


Sauté the onion in a little oil until soft. Add the peas and stir-fry until heated through. Whisk the eggs and sour cream together, add the feta cheese, and season with the mint and salt and pepper. Turn into the hot pan with the peas and onion, tilting the pan so the entire surface of the pan is covered with the egg mixture. Heat for 2-3 minutes or until the egg mixture has set. Lift the sides of the omelette occasionally with a spatula so the uncooked mixture can run underneath to cook. Turn out onto a plate, fold and serve with extra feta cheese and a salad. Serves 1-2.

Read more on: eggs  |  shallow-fry

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