Cheese Omelette Ingredients 2 tbsp. extra virgin olive oil 1 clove garlic, cut in 3 pieces 1 oz. dried fine breadcrumbs 6 oz. feta, crumbled 4 eggs tp taste black pepper To Serve... 1 tbsp. finely chopped parsley 2 tbsp. thinly sliced spring onion 2 tsp. fresh oregano, chopped 6 olives, drained garnish lemon wedges Directions Heat olive oil in a seasoned 9" omelette pan. Sautè the garlic 1 - 2 minutes over a medium low heat and discard. Add breadcrumbs to pan and fry until pale golden brown, stirring occasionally. Lightly whisk eggs, cheese and pepper. Pour over breadcrumbs, tilting pan to distribute evenly. When omelette is lightly set, lift one edge with a spatula to allow any liquid egg to flow underneath. Slide omelette out onto a warm plate and return to pan the other way up. Cook for 20 seconds longer or until set and invert on to a warm serving plate. Chop parsley, spring onion and oregano and sprinkle mixture over omelette, along with olives. Serve immediately with lemon wedges and with a tomato or bean salad, or beetroot salad.
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