Omelettes have to be a perfect stress-free meal. Great for breakfast, lunch or dinner and ready in a flash, hey, what’s not to love? They can be filled with whatever you have in the fridge or very simply with just herbs. They can be a lifesaver when you just don’t know what to cook, or don’t have a lot of time to make lunch or dinner. This spicy tomato and feta omelette is my favourite type of omelette, full of flavour with a kick from the chilli and the smoothness of the feta, it’s great with a side salad for a very satisfying lunch or dinner.
Eggs have had a lot of bad press in the past, thankfully that has changed and eggs are now recognised for being the healthy food that they are. They are high in protein which keeps us fuller for longer so perfect if you are trying to lose weight. Eggs are also a good source of betaine and choline which promote good heart health, vitamin D which promotes healthy bones, vitamin A essential for healthy skin and vitamin B2 which helps your body break down food into energy. So these little nuggets of nutritional goodness should be on your shopping lists and made into this lovely tomato omelette with feta 😉
Serves: 1 Time: 20 Minutes
2 Large Free Range Eggs
1/4 Red Onion, finely sliced
4 Sun-dried Tomatoes, sliced
1 Tsp Thyme Leaves
1/4 Tsp Red Chili Flakes
1/2 Tsp Rapeseed Oil
- Break the eggs into a bowl, whisk them together then add the thyme leaves and a little freshly ground black pepper.
- Heat the oil in a non-stick* pan over medium heat, add the egg mixture and give it a little stir with a spatula.
- Add the rest of the ingredients, let it cook for a minute or two then using your spatula turn half the omelette over onto itself. Cook for another minute or two depending on how you like your eggs.
Notes:* For non-stick pans I use ceramic, I avoid Teflon cookware completely. To get rid of the extra oil from the sun-dried tomatoes, I always push the oil off with the back of a knife pushing the oil away and then give it a little pat with some kitchen paper.