Mediterranean Omelette

Serves 1-2
Time 15 minutes


1 tsp olive oil
2-3 eggs
1 tbsp milk of choice
1 pinch fresh oregano, chopped
Salt and pepper to taste
2 tbsp diced tomato
2 tbsp kalamata olives, sliced
1 artichoke heart, quartered
1 tbsp feta, crumbled

Romesco sauce:
2 red capsicums, chopped
4 whole tomatoes, chopped
1 cup raw almonds, soaked in water for at least 10 minutes
¼ cup fresh parsley
2 tbsp olive oil
1 pinch salt
2 garlic cloves
Juice of ½ lemon,


For the Romesco sauce:
Pulse all ingredients in a blender or food processor until the consistency is somewhere between chunky and smooth.

For the Omelette:
Heat an oiled medium sized non-stick frying pan over high heat.

Whisk eggs, milk, salt, pepper and oregano in a small bowl.

Once pan is sizzling, reduce heat to medium-low and pour in egg mixture and cook for 2-3 minutes or until starting to brown on the bottom.

Now sprinkle omelette with tomato, olives, artichoke, feta and cook for a further 2 minutes until egg is starting to set and then fold the omelette in half.

Heat Romesco sauce and pour over omelette to serve.