Green Tribe Recipes

18 August 2014

Tomato Fetta And Coriander Omelette

A good omelette recipe is a must in any cook’s repertoire. Quick and easy to make, with endless flavour combinations, they’re great for breakfast or as a light meal.

This recipe for Tomato, Fetta and Coriander Omelette combines bold flavours for a dish that will tantalise the tastebuds and nourish the body. 
 

  • 10 minutes preparation
  • 10 minutes cooking
  • easy: difficulty
  • 2 or more serves  
  • 2 eggs
  • 1 tablespoon water
  • 1 teaspoon margarine
  • 1 mushroom, sliced
  • 1 tablespoon roasted pine nuts
  • 1 tablespoon crumbled reduced fat fetta
  • 1 tablespoon diced semi dried tomatoes
  • 1 tablespoon chopped fresh coriander

METHOD

  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 sauté 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. Heat through and then slide onto serving plate. Serve immediately. 

TIPS

  • Adjust portion sizes for the number of people being cooked for
  • Fresh coriander can be found in the fruit and vegetable section of your supermarket.
  • Experiment with other fillings to create your own omelettes. 
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About Us

Gilbert has been involved in herbal remedy and Holistic nutrition for most of his life, his interest in plants and Holistic Nutrition began with his experience of growing up in a greener forested environment and a passionate hobby of investigating and looking into basic Holistic remedies throughout his life... Read more

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