A delightful twist on the classic Greek salad, this omelette combines tomatoes, onions, olives, and feta for a flavorful dish.
Peel the onion and cut it into wedges.
Clean and wash the bell peppers, then cut them into pieces.
Wash the tomatoes and cut them roughly.
Wash the parsley, shake it dry, pluck the leaves, and chop finely.
Crack the eggs into a bowl and season with salt and a pinch of pepper.
Heat olive oil in a frying pan with a lid over medium heat.
Sauté the onion until translucent.
Add the bell peppers and cook for 2-3 minutes.
Add the tomatoes and olives, and sauté briefly. Season generously with salt and pepper.
Sprinkle with half of the parsley.
Pour the eggs over the vegetables and let them set over low heat for about 3 minutes.
Crumble the feta over the omelette, cover, and let it set for another 10-12 minutes over low heat.
Sprinkle with the remaining parsley before serving.
Serve the omelette warm and enjoy the delightful flavors of Greece.
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