This open omelette is my husband’s recipe. I’m vegan so don’t eat eggs or cheese but I like to reflect my family’s favourites on the blog.
Open Mediterranean Omelette
Ingredients (makes 1 omelette)
- 3 medium sized eggs
- Salt and pepper to season
- 1 tbsp good quality olive oil
- 15-20 button mushrooms
- 1 clove garlic chopped finely
- 2 spring onion, chopped
- 2 large vine tomatoes, de-seeded and chopped
- 1/3 red onion sliced into rings
- 20g of good quality feta cheese
Start off by gently beating the eggs together in a small mixing bowl and season with salt and pepper. Put aside.
In a large frying pan, heat the olive oil before adding the mushrooms. Cook until the mushrooms start to become crispy then add the garlic (as this browns quicker). Once both are golden brown remove (or however you like them).
Add the egg mix to the pan, followed by the spring onions. Ensure the mixture evenly covers the base of the pan.
As the omelette begins to cook through add the tomatoes and red onion (I like mine on the slightly raw side), before finally crumbling the feta cheese over the dish.
If you want your feta melted, place under the grill (in the pan) as I have, for 2 minutes.
Once the omelette is cooked through, remove gently from the pan using a fish slicer and serve.