Mediterranean Omelet

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Course Main Dishes
Prep. Time 20 mins
Cooking Time 10 mins
Yields 2 servings

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Ingredients

1 tomato, seeded and coarsely chopped

4 oz (125 g) Canadian Feta, cut in small triangles

1 oz (30 g) salami, cut in small cubes

1/4 small red onion, finely chopped

2 tbsp (30 mL) chopped fresh Italian parsley or

2 tsp (10 mL) dried parsley

4 large eggs

1/3 cup (80 mL) Milk

Freshly ground pepper, to taste

4 tsp (20 mL) butter

Fresh italian parsley, to garnish

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

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Preparation

In a medium-size bowl, mix together tomato, Canadian Feta, salami, red onion and chopped parsley. Set aside.

In a separate bowl, whisk eggs with milk and pepper.

Melt half the butter in a large nonstick pan over medium high heat. Pour in half the egg mixture and tilt pan slightly to spread mixture evenly. Cook until it begins to set and gently lift sides with a spatula.

Add half of the Canadian Feta mixture, fold in half and continue cooking for about 1 minute, until omelet is firm but still runny. Slide onto a plate.

Follow the same steps with second half of butter, egg mixture and Canadian Feta mixture. Serve hot and garnish with fresh Italian parsley.