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Omelette with Brussels Sprouts and Feta

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Omelette with Brussels Sprouts and Feta

The perfect omelette with brussels sprouts and feta recipe with a picture and simple step-by-step instructions.

  • 450 g Brussels sprouts
  • 4 piece Organic eggs
  • 100 g Feta
  • 2 tablespoon Whipped cream
  • Salt, pepper, nutmeg
  • Sunflower seeds
  • Parsley, spring onion
  • Oil
  1. Clean, wash and halve the Brussels sprouts. Heat some oil in a pan and salt and pepper the Brussels sprouts and stir-fry for about 5 minutes. Then pour in some water and cook with the lid on for about 8 minutes until al dente. Make sure that there is always a little water in the pan so that the Brussels sprouts don’t burn. At the end there should be no more water in the pan, otherwise drain.
  2. Beat the eggs and whisk with the cream, add salt, pepper and grated nutmeg. Add some oil to the pan with the cooked Brussels sprouts and pour in the egg mixture. Spread the feta cheese and the finely chopped spring onion on top and sprinkle everything with a few sunflower seeds.
  3. Cover and let stand for about 8 minutes over a medium heat. Finally sprinkle with parsley.
Dinner
European
omelette with brussels sprouts and feta

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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