Feta and Herb Omelette
The feta stands in for salt here — it is salty enough on its own, so the eggs need none at all or the omelette becomes inedible. The herbs go on at the last moment, onto the folded omelette or right at the end: in a hot pan dill and parsley darken within half a minute and start to taste bitter. This is the omelette that is ready before the kettle boils.
- Prep
- 5 min
- Cook
- 6 min
- Total
- 11 min
- Servings
- 1
- Level
- Easy
- Per serving
- 340 kcal
Ingredients
-
What to use instead
Any brined white cheese works, though softer ones melt much more. For crumbles that stay whole, use a firm feta.
Makes: 1 serving
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Beat the eggs
Beat the eggs with the pepper for about twenty seconds, until even. Add no salt: the feta brings exactly as much as is needed.
-
Step 2: Heat the pan
Melt the butter in a 20 cm pan over medium heat. It should sizzle but not colour; if it starts browning, lift the pan off for half a minute.
-
Step 3: Pour in the eggs
Pour in the eggs and shake the pan at once so they spread evenly. Give them 30 seconds for the base to set.
-
Step 4: Lift the edges
Lift the edges with a spatula and tilt the pan so the liquid runs underneath. Repeat a few times until the top is barely damp rather than runny.
-
Step 5: Add the feta
Scatter the feta over one half. It does not need long and it does not have to melt — that is the point: the salty crumbles stay whole.
-
Step 6: Fold and add herbs
Fold the omelette over, slide it onto a plate and scatter the dill and parsley straight away. On a hot omelette they open up without having time to darken.
Tips & variations
-
Tip
Feta varies enormously in saltiness. If yours is very salty, soak it in cold water for 10 minutes and pat it dry.
-
Swap
Any brined white cheese works, though softer ones melt much more. For crumbles that stay whole, use a firm feta.
-
Variation
A handful of spinach wilted in the pan before the eggs turns this into lunch without changing the technique.
-
Storage
An omelette is not kept. The herbs can be chopped the night before and sealed in a jar; they lose nothing in a day.
Nutrition
| 1 serving | Whole dish 1 serving | |
|---|---|---|
| Energy | 340 kcal | 340 kcal |
| Protein | 22 g | 22 g |
| Fat | 27 g | 27 g |
| Carbohydrates | 2 g | 2 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
