A tasty and versatile meal and a great way to use up your leftover vegetables
Serves
1
Prep time
10 Minutes
Cooking time
10 Minutes
Ingredients
- 1 teaspoon butter
- 2 eggs beaten
- 1 eschallot, or 1 tbsp chopped onion
- 2 tbsp chopped red capsicum
- 1 tbsp chopped red chilli *Optional
- 1 green shallot, sliced
- 2 tbsp diced tomato
- 2 tbsp diced ham *Optional
- 3 Kalamata olives, chopped
- 1 tbsp chopped parsley
- ½ cup grated cheese
- black pepper
- pink Himalayan rock salt
Method
- Melt butter in non stick omelet pan over medium-high heat
- Add eggs to pan, swirl around to coat the pan well. Cook until you see bubbles start to form
- Combine the remaining ingredients, (except the cheese) and sprinkle evenly over the egg mixture
- Cover mixture with grated cheese and grill till cooked through and golden brown on top
- Season with freshly cracked black pepper and Himalayan rock salt
- Slide the omelette on a plate or Flip the omelette over onto itself (half moon) and serve
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