John Myers
Small Feta Omelette for in Between
The perfect small feta omelette for in between recipe with a picture and simple step-by-step instructions.
- 2 Eggs
- 1 Egg yolk
- 1 Spring onion fresh
- 1 disc Crumbled feta
- 100 g Ham cubes
- 10 g Butter
- Salt, pepper and chilli from the mill
- Freshly grated nutmeg
- Sometimes 24 hours a day is just not enough … two jobs and 1 hour off / break in between. So don’t dawdle for long, get to the stove …..
- Put the pan on the fire and let the butter slowly melt in the pan on the low flame. In the meantime, beat the eggs and yolks in a bowl, clean the spring onions and cut into rings, crumble the feta with a fork. Mix the eggs, spring onion rings and the feta together and whisk a little.
- Put the ham cubes in the melted butter and increase the flame a little so that the ham cubes are heated up a little and they get color. Also add the whipped egg mix to the pan with the ham cubes and mix again. Don’t forget to season with salt, pepper, chilli and nutmeg. Take back the flame and let the whole thing stall. First without the lid and later with it. Why? Otherwise the feta omelette would burn on the underside because it is baked in butter.
- Once all of this is done, it is time to feed. I treated myself to 2 slices of toasted white bread and added energy to my body in order to be able to let off steam again on the second job. There is no menu and no extensive meal, just a small, simple and quick meal in between. I liked it and I wish you a good appetite!
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