A seat in the Taverna : Greek Salad Omelette

The Taverna pictured here is on the Greek Island of Naxos. A Taverna is a small Greek restaurant, similar to a tavern, that serves Greek Cuisine. The taverna is an integral part of Greek Culture and has become familiar to people from other countries who visit Greece, as well as through the establishment of taverna's in countries such as the U.S., Australia, and others - more here

Now, if you should be fortunate enough to have sat in this particular Taverna, I am sure you would have welcomed a plate of delicious food and maybe tucked into an omelette, or perhaps a fish dish ... plus enjoyed good company and surroundings. Can you picture the scene?

... Well, for those of you not able to sit in one of those blue chairs why not bring a touch of the Greek Islands to your table! Here is a quick and healthy lunch or supper, and at 5g carbs per serving, can fit so nicely into LCHF menu plans. So how about bringing a taste of Greece to your plate. 

Ingredients:

Serves Four
10 eggs
handful of parsley leaves, chopped (optional)
2 tbsp olive oil
1 large red onion, cut into wedges
3 tomatoes, chopped into large chunks
large handful black olives, (pitted are easier to eat)
100g feta cheese, crumbled

salt and pepper

Method:
1. Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.

2. Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places – about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.

Tip:

Make it meaty, for a non-vegetarian version why not ripple over slices of ham or bacon before scattering over the feta, then grill until crispy.

Recipe idea from here

optional - a glass of retsina may go well

Have a lovely day

All the best Jan