Tomato Onion and Feta Omelette

Print Recipe
Course Breakfast
Keyword Egg, Phase Three
Servings 1


  • 2 Free range eggs
  • 2 tsp Water
  • Cayenne or black pepper to taste
  • 1 Small red or brown onion finely sliced
  • 6 Cherry tomatoes
  • 1 tbsp Feta Cheese
  • 1 tbsp Fresh parsley finely chopped
  • 1/2 tsp Olive oil


  • Heat the oil in a small non-stick frying pan on high.
  • Add tomatoes (save 2), onions (save a couple of slices) and pepper to the pan.
  • Reduce to medium heat quickly tossing the vegetables until slightly soft.
  • Remove the vegetable mix from the pan and set aside.
  • Mix the eggs with the water and pour mixture evenly into the pan.
  • If you don’t have a non-stick pan you may need to add a little more oil.
  • Allow to cook and set a little, then add the vegetable mix.
  • Crumble 2/3 of the fetta into the omelette.
  • Using a spatula loosen the edges of the omelette from the pan and fold half of it over the vegetables.
  • Cook for a minute then flip the omelette over and cook for another minute on this side.
  • Serve garnished with the saved feta crumble, chopped parsley, tomato halves & onion slices.