- 1 onion
- A head of broccoli
- 1 garlic clove
- A handful of dill
- 6 eggs
- ½ x 200g feta
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- 50g peppery salad leaves
- 4 tbsp water
- Sea salt
- Freshly ground pepper
- 2 tsp olive oil
- 1.
Peel and finely chop the onion. Break the broccoli into small florets, around 2cm long. Chop the stalk into small chunks.
- 2.
Warm an ovenproof frying pan over a medium heat. Add the onion with 2 tbsp water and a pinch of salt and pepper. Cook and stir for 5 mins, till the onion starts to soften.
- 3.
While the onion cooks, peel and crush the garlic. Finely chop the dill stalks and leaves. Heat your grill to high.
- 4.
Add the broccoli to the pan with 2 more tbsp water. Pop on a lid and gently cook over a medium-low heat for 5-8 mins till the broccoli is tender.
- 5.
While the broccoli cooks, crack the eggs into a bowl. Crumble in half the pack of feta. Whisk together with a pinch of salt and pepper.
- 6.
Add 1 tsp each of the ground cumin, turmeric and smoked paprika to the frying pan. Add the garlic and most of the dill. Give everything a good stir to mix it all together.
- 7.
Pour the egg mixture into the pan. Gently cook for 5-8 mins till the bottom of the omelette is set. Transfer the omelette to the grill and grill for 8 mins till the top is set.
- 8.
While the omelette cooks, toss the salad leaves with 2 tsp olive oil and a pinch of salt and pepper. Serve the omelette in wedges with the salad, garnished with the remaining dill.
- Tip
Things can only get feta
Wrap your leftover feta in cling film and store in the fridge for 3-4 days. Try roasting a squash, like butternut or onion, till tender, then scooping out the flesh and mashing it with the leftover feta, some chopped parsley and a pinch of salt and pepper.