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Feta, Parmesan & Chive Omelette

Feta, Parmesan & Chive Omelette created by flower7

This recipe serves 1 and was originally published in Good Taste magazine, in Australia. It's really yum. The salad leaves are a nice touch. I've also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato. Simple, versatile, easy & delish :)

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • Crack eggs into a bowl, add chives and season with salt and pepper.
  • Use a fork to whisk until well combined.
  • Melt butter in a small non-stick frying pan over medium heat.
  • Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath.
  • Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set.
  • Fold in half and slide onto a plate. Serve immediately with salad leaves.
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RECIPE MADE WITH LOVE BY

@Rhiannon and Matt
Contributor
@Rhiannon and Matt
Contributor
"This recipe serves 1 and was originally published in Good Taste magazine, in Australia. It's really yum. The salad leaves are a nice touch. I've also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato. Simple, versatile, easy & delish :)"
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  1. flower7
    Very tasty! I used a sheep's milk feta and the green part of a scallion instead of chives. Thanks for the recipe!
    Reply
  2. flower7
    Very tasty! I used a sheep's milk feta and the green part of a scallion instead of chives. Thanks for the recipe!
    Reply
  3. flower7
    Feta, Parmesan & Chive Omelette Created by flower7
    Reply
  4. Rhiannon and Matt
    This recipe serves 1 and was originally published in Good Taste magazine, in Australia. It's really yum. The salad leaves are a nice touch. I've also made it with mozzarella & parmesan & enjoyed it with a slice of toast & sliced mini roma tomato. Simple, versatile, easy & delish :)
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