Saturday, 14 July 2007

How to cook: Peasant Omelets

Flavorful omelets with a colorful mix of red peppers, black olives, onions and feta cheese

  • 12 eggs
  • three and a half ounces (100g) black olives
  • 7 oz (200g) feta cheese, cut into chunks
  • 2 onions, cut into round slices
  • 1 lb 2oz (500g) refined oil
  • sat and pepper
  • 2 red peppers, sliced

  • Cooking Instructions:
  • Heat 3-4 tablespoons of oil in a frying pan and sauté the onions for 5 minutes
  • Remove the olive pits and cut the olives in half
  • Add the olives, red peppers and feta cheese to the onions and cook gently for a further 5 minutes
  • Beat 3 eggs in a bowl then add 2 tablespoons of the onion, olive, cheese mixture
  • Heat 2 tablespoons of oil in another frying pan and pour in the omelet mixture
  • Fry the omelet on both sides then repeat the process until all omelets are done
  • Serve hot
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