Ingredients
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2
-
1
-
-
5
-
30
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1
-
-
-
-
-
-
-
-
-
Directions
Feta, Parmesan & Chive Omelette, This recipe serves 1 and was originally published in Good Taste magazine, in Australia It’s really yum The salad leaves are a nice touch I’ve also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato Simple, versatile, easy & delish :), Very tasty! used a sheep’s milk feta and the green part of a scallion instead of chives Thanks for the recipe!, Very tasty! used a sheep’s milk feta and the green part of a scallion instead of chives Thanks for the recipe!
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Steps
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1
Done
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Crack Eggs Into a Bowl, Add Chives and Season With Salt and Pepper. |
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2
Done
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Use a Fork to Whisk Until Well Combined. |
|
3
Done
|
Melt Butter in a Small Non-Stick Frying Pan Over Medium Heat. |
|
4
Done
|
Add the Egg Mixture and Tilt the Pan Until It Covers the Base. as the Omelette Begins to Set, Lift the Edge So the Uncooked Egg Mixture Can Run Underneath. |
|
5
Done
|
Sprinkle Feta and Parmesan Over Half the Omelette and Cook For 2-3 Minutes or Until It Is Just Set. |
|
6
Done
|
Fold in Half and Slide Onto a Plate. Serve Immediately With Salad Leaves. |
