This very colourful omelette was served to me in Cyprus as the Greek dish strapatsada. Not knowing any better, I cooked it and called it by that name for years until I discovered that the only ingredients they both have in common are tomatoes, eggs and olive oil.
I have given the recipe for traditional strapatsada which is quick and simple to make and the recipe for the Greek Cypriot version which I rechristened Greek Omelette. The red pepper, courgette, mushrooms, chives and eggs I used are from the organic box.
Chop as many tomatoes as you like and fry them in olive oil until they are cooked and almost form a sauce. Season with salt and pepper. Add beaten eggs (again, as many as you like) and scramble them until cooked. If you have any feta cheese, crumble some into the pan with the eggs then stir until the eggs are scrambled. Serve immediately for breakfast or for lunch with bread and salad.
Greek Omelette (serves 4)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 red pepper, de-seeded and finely chopped
- 1 courgette, de-seeded and finely chopped
- 6 brown mushrooms, wiped and chopped
- 6 eggs, beaten with 2 tbsp cream
- 2 tomatoes, de-seeded and finely chopped OR 6 cherry tomatoes, halved
- 125gr halloumi cheese, cut into cubes
- black olives (optional)
- chopped chives (optional)
- salt and pepper
- Before you begin to cook the omelette, oil a round, ovenproof dish (I used a fluted Pyrex pie dish 26cm in diameter).
- Pre-heat the oven to 180C (160C fan, 350F, Gas mark 4)
- Heat the oil in a large frying pan.
- Add the onions and garlic and cook over a medium heat stirring until soft and the onion is slightly golden - about 5 minutes.
- Next, add the peppers and courgettes to the pan and stir fry for 10 minutes or until the vegetables are cooked but still have some bite.
- Pour in the eggs.
- Remove from the heat and add the tomatoes and the halloumi, olives and chives, if using.
- Season with salt and pepper.
- Pour everything into the prepared dish making sure that the cheese and the olives are evenly distributed.
- Place the dish in the oven and cook for about 15 minutes or until the top is puffed up and golden.
- Remove from the oven, let it rest for a few minutes.
- Cut into wedges and serve with fresh bread or saute potatoes and salad.