Feta and Spring Onion Omelette with Parsley

A juicy omelette with mildly seasoned feta, spring onions and fresh parsley. Ready in ten minutes in a single pan and ideal for a quick weeknight.

By yumbelo · 2 servings · 10 minutes

Ingredients

• 4 pc Eggs
• 2 pc Spring onions
• 60 g Feta
• 1 tbsp Milk
• 2 tbsp Parsley, chopped
• 1 tbsp Cooking oil
• Salt
• Pepper

Method

1. Whisk the eggs with the milk, a little salt and pepper vigorously in a bowl.
2. Wash the spring onions and cut them into fine rings, crumble the feta.
3. Heat the oil in a non-stick pan over medium heat and sauté the spring onions in it for about 1 minute.
4. Add the egg mixture and let it set without stirring until the underside is cooked but the top is still slightly runny.
5. Sprinkle the feta and half of the parsley over one half of the omelette and fold the other half over it.
6. Cook the omelette over low heat for about 1 more minute until done, cut in half and serve sprinkled with the remaining parsley.