Quick tomato omelette roll with feta

Quick tomato omelette roll with feta: a savoury recipe with egg, cherry tomatoes, feta and rocket – made fresh in a frying pan in no time.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 400 kcal per serving
• Protein: 24 g
• Fat: 30 g
• Carbs: 10 g

Ingredients

• 3 organic eggs
• 100 g cherry tomatoes
• 50 g feta
• 1 handful of rocket
• 1 tbsp olive oil
• 1 tsp oregano

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Whisk the eggs with the oregano in a bowl until even and slightly airy. Slice the cherry tomatoes and wash the rocket.
2. Warm the olive oil in a non-stick frying pan over a medium heat. Pour in the egg mixture and swirl the pan to spread it evenly.
3. As soon as the omelette has set slightly underneath, spread the cherry tomatoes over one half. Crumble the feta over the top and keep cooking until the surface is almost firm.
4. Add the rocket to the topped half. Carefully fold the omelette over and leave it in the pan briefly.
5. Take it out of the pan and finish with a little more oregano to taste.

Good to know

When it has to be quick, an omelette roll like this is worth its weight in gold. Juicy, savoury and just right for an uncomplicated meal.

Swaps

Feta → goat's cheese (often a little tangier, also contains protein and calcium). Rocket → baby spinach (milder flavour, also provides fibre). Cherry tomatoes → pepper (more vitamin C, plus a pleasant crunch). Olive oil → ghee (heat-stable and aromatic).

Allergens

Contains egg and milk. Usually well suited to children if the feta isn't too salty; during pregnancy, use pasteurised feta and let the egg set completely.