2 T olive oil
1/2 medium red onion, julienned
1/2 medium red pepper, julienned
12 Kalamata olives, halved
2 small tomatoes, quartered or chopped
4 T fresh parsley, chopped
6 large eggs
80 g Feta cheese, cubed or crumbled
sea salt and black pepper, freshly ground
Preheat the oven to broil on high.
Fry the onions in olive oil in a skillet, until soft and just about golden.
Add olives and red pepper. Fry for 4 minutes.
Add tomatoes and parsley, and stir well, distributing evenly on the skillet.
Whisk the eggs with salt and pepper.
Pour in the eggs into the skillet, top with Feta cheese, take off the stove and transfer to the oven to broil for 5 min, or until the omelette had rose and set.
Garnish, cut, and serve.
Match made in Heaven:
Freshly baked buttered slice of White Bread.