Tomato, feta and coriander omelette

Current rating: 0 (0 ratings)
Serves 2
Prep 10
Cook 10
This recipe for Tomato, feta and coriander omelette combines bold flavours for a dish that will excite the tastebuds and nourish the body.

Description

This recipe for Tomato, feta and coriander omelette combines bold flavours for a dish that will excite the tastebuds and nourish the body.
  • 2 eggs
  • 1 tbs water
  • 1 tsp margarine
  • 1 mushroom, sliced
  • 1 tbs pine nuts, roasted
  • 1 tbs reduced fat feta, crumbled
  • 1 tbs semi dried tomatoes, diced
  • 1 tbs fresh coriander, chopped

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place eggs and water in a bowl and whisk with a fork until just blended. Heat margarine in a 20cm skillet. Add mushrooms and saute for 1 minute. Remove from pan and set aside.
  2. Pour egg mixture into a hot pan, use a wooden spoon to pull edges away from side of pan and allow running mixture to reach hot pan. Omelette is cooked when egg mixture no longer runs freely.
  3. Combine filling ingredients, including mushrooms and spoon over half the omelette. Use egg flip to help fold omelette in half. Heat through and then slide onto serving plate. Serve immediately.

Tips

  • Fresh coriander can be found in the fruit and vegetable section of your supermarket.
  • Experiment with other fillings to create your own omelettes.

Tips

  • Fresh coriander can be found in the fruit and vegetable section of your supermarket.
  • Experiment with other fillings to create your own omelettes.

Nutrition Information