Greek-Style Omelette with Feta and Olives

Ingredients

• 8 large eggs, refrigerated overnight
• 1/4 cup (60g) unsalted butter, softened
• 2 medium onions, thinly sliced (about 2 cups)
• 4-5 Kalamata olives, pitted
• 60g (4oz) crumbled Greek feta cheese
• 1/4 cup (15g) chopped fresh parsley
• 4-5 black peppercorns, coarsely ground
• 3 tablespoons red wine vinegar (optional)

Method

1. 1In a small pan, melt 2 tablespoons of butter over medium heat; add onions and cook, stirring occasionally, until translucent and beginning to caramelise after 8-10 minutes.
2. 2Increase heat to medium-high; crack in eggs and cook until almost set, about 2 minutes.
3. 3Sprinkle 1/2 of crumbled feta atop one half of the omelette; top with olives, parsley and peppercorns.
4. 4Use a spatula to carefully fold the other half of the omelette over the filling.
5. 5Reduce heat to low; cook for an additional minute to meld cheese and eggs.
6. 6Slide the omelette onto a warmed plate, spooning a small amount of red wine vinegar over the top if desired.
7. 7Drizzle with the remaining 1 tablespoon of melted butter and serve immediately.

Nutrition per serving