A delightful Mediterranean-inspired omelette packed with fresh vegetables and tangy cheese, perfect for a quick and healthy meal.
Preheat your grill or broiler to high heat.
Preheating ensures even cooking and a golden finish.
Crack the eggs into a mixing bowl, add the chopped parsley, and season with salt and pepper. Whisk until well combined.
Whisking thoroughly incorporates air, making the omelette fluffier.
Heat the olive oil in a non-stick frying pan over medium-high heat. Add the sliced red onion and sauté until softened and slightly caramelized, about 4 minutes.
Stir occasionally to prevent the onions from burning.
Add the diced tomatoes and black olives to the pan. Cook for another 2 minutes until the tomatoes soften slightly.
Ensure the tomatoes release some juice for added flavor.
Reduce the heat to medium and pour the egg mixture over the vegetables. Let it cook undisturbed for about 2 minutes until the edges start to set.
Gently shake the pan to ensure even cooking.
Sprinkle the crumbled feta cheese evenly over the top. Transfer the pan to the grill and cook for 5-6 minutes until the omelette is puffed and golden.
Keep an eye on the omelette to avoid over-browning.
Remove the pan from the grill, cut the omelette into wedges, and serve immediately.
Garnish with extra parsley for a fresh touch.
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