Omelettes are a great way to use up left over cooked vegetables. Use more of everything for more portions.
When you cook a Greek omelette (made with chips and beaten egg) or use lots of other vegetables to make it, it is best to cook the omelette on both sides. The Spanish finish the omelette in the oven and call it frittata. In Greece, we tend to use a lid larger than the frying pan to turn the omelette upside down when cooked on one side so as to cook on the other.
If you are nervous about doing that, preheat your oven to 200 degrees Celcius and finish the omelette in the oven for a few minutes until the top of it is golden. But, bear in mind that you will need to use a frying pan with an oven proof handle if you decide to do this.
Ingredients (serves 1)
- A few cooked and chopped broccoli florets
- 4-5 white or chestnut mushrooms, finely sliced
- 1 shallot or small onion, finely chopped
- 1/4 piece of pepper, cut in small pieces
- 2 tbsp extra virgin olive oil
- 2 eggs
- 50g feta cheese
- A small handful of roasted pumpkin and sunflower seeds
- A pinch of chilli flakes
- Fresh herbs, finely chopped
Method
Bring a small frying pan (around 15cm diameter) to a medium heat and add the shallot or onion. Cook stirring all the time for 3-4 minutes until translucent. Add the pepper and the sliced mushrooms and continue cooking while stirring regularly. When everything is cooked, season with salt and pepper, sprinkle with some oregano and add the broccoli to the pan. Stir and cook for a further couple of minutes.
In a small bowl, beat the eggs and season. Pour over the vegetables and shake the frying pan it so that the egg spreads. Don’t worry if it does not cover the vegetables, it is not meant to. Two eggs are quite enough in a dish for one person.
Reduce the heat, sprinkle the feta onto the omelette and cook for 3-4 minutes. Using a large lid, cover the frying pan and holding the lid firmly into place, turn the frying pan upside down over the sink. Slide the omelette from the lid back into the frying pan again so that you cook the other side for 2-3 more minutes.
When ready to serve, sprinkle with the roasted seeds and any fresh herbs you may have, finely chopped.