Greek salad omelette

Serves: 2
Course: Main Course
Cooking Time: 0 hr 15 mins
  • 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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford