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Greek salad omelette


  • Preheat overhead grill to highest degree.
  • Heat a little oil in a large non-stick pan and saute the red onion until tender.  Then add the garlic with the tomatoes, seasonings and olives. Stir well and cook until the tomatoes begin to collapse.
  • Whisk the eggs, cream and parsley until combined. Then add to the pan and cook, stirring until very soft curds form.
  • Turn off the heat, scatter feta on top of the eggs, wipe the edges clean and cook under the overhead grill until puffed.
  • When ready, dress the rocket leaves with balsamic and oil to taste.
  • Then mound the salad on top of the omelette and serve.


  • olive oil
  • 1 red onion, cut into wedges
  • 2 garlic cloves, crushed
  • 1 punnet large cherry tomatoes, quartered
  • sea salt & freshly ground pepper
  • a handful of pitted black olives, halved
  • 8-10 large eggs
  • a good splash of cream
  • 2-3 tbsp chopped fresh parsley 
  • ½-1 cup crumbled feta
  • a good handful of wild rocket leaves
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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