Feta, Parmesan & Chive Omelette

Rhiannon and Matt's Note:

This recipe serves 1 and was originally published in Good Taste magazine, in Australia. It's really yum. The salad leaves are a nice touch. I've also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato. Simple, versatile, easy & delish :)

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 1

• 2 eggs
• 1 tablespoon chopped fresh chives
• salt & freshly ground black pepper, to taste
• 5 g butter
• 30 g feta, crumbled
• 1 tablespoon grated parmesan cheese
• salad leaves, to serve

Directions:

1. Crack eggs into a bowl, add chives and season with salt and pepper.
2. Use a fork to whisk until well combined.
3. Melt butter in a small non-stick frying pan over medium heat.
4. Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath.
5. Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set.
6. Fold in half and slide onto a plate. Serve immediately with salad leaves.

Reviews

[flower7]

Very tasty! I used a sheep's milk feta and the green part of a scallion instead of chives. Thanks for the recipe!