Greek salad omelette
Greek salad omelette. Photograph: Harry Weir
- Serves: 2
- Cooking Time: 15 mins
- Course: Main Course
- Cuisine: Irish
- A pinch of smoked paprika
- 1tsp honey
- 2tbs olive oil
- 5 free-range eggs
- Salt and black pepper
- 1tbs butter
- 6 baby plum tomatoes or cherry tomatoes, halved
- 8 large mixed olives, torn in half (looks better than sliced)
- ½ red onion, peeled and thinly sliced.
- One third of a cucumber, peeled and diced
- 100g feta cheese
- Some fresh mint
1 Set the oven to 180 degrees.
2 Stir the smoked paprika and honey into the olive oil and set aside.
3 Prepare all the vegetables and have them ready.
4 Melt the butter in a non-stick pan.
5 Season the eggs and add them to the pan over a medium-high heat.
6 Stir and scrape the eggs around the pan with a spatula for two minutes, then pat them down and allow the bottom to set while you place the salad ingredients on top.
7 Working quickly, crumble the feta cheese on top, then drizzle with the smoked paprika oil.
8 Put in the oven for one minute to warm everything through, but keep the eggs soft and silky. Serve in the pan with a scattering of the fresh mint on top.