Greek Breakfast Delight: Gluten-Free Feta and Vegetable Omelette

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 large eggs
• 1 cup crumbled feta cheese
• 1/2 cup diced tomatoes
• 1/2 cup chopped bell peppers
• 1/4 cup sliced Kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 3 tbsp olive oil
• Salt and pepper, to taste
• Optional: Gluten
• free bread or toast for serving

Instructions

1. In a large mixing bowl, whisk the eggs well. Season with salt and pepper to taste. Set aside.
2. Heat 2 tablespoons of olive oil in a non stick skillet over medium heat. Add the diced tomatoes, bell peppers, Kalamata olives, red onion, and parsley. Sauté for 5 minutes until the vegetables are tender but still have some crunch.
3. Add the sautéed vegetables to the whisked eggs, along with the crumbled feta cheese. Mix well to combine.
4. In the same non stick skillet, heat the remaining tablespoon of olive oil over medium heat. Pour the egg and vegetable mixture into the skillet, spreading it evenly. Cook for 3 4 minutes until the edges are set but the center is still slightly runny.
5. Carefully flip the omelette using a large spatula or plate. Cook for another 2 3 minutes until the omelette is cooked through and golden brown.
6. Remove from heat, let it rest for a minute, then slide onto a serving plate. Slice into six equal portions.

Chef’s Insight

The combination of flavors creates a balanced and satisfying breakfast dish that's perfect for a special occasion or everyday enjoyment.

Notes

The dish can be served with gluten-free bread or toast for a complete breakfast meal.