This simple herby omelette can be served as a light main dish accompanied by a salad. It can be served hot or cold. To serve it as a mezze, cut it into small wedges, or make tiny pancakes (see Variation).

　　

Ingredients

serves 4 to 6

　　8 eggs, lightly beaten

　　6 ounces feta cheese, mashed with a fork

　　6 scallions, finely sliced

　　Handful of chopped mint

　　Large handful of chopped flat-leaf parsley

　　White pepper

　　3 tablespoons olive oil

　　

Step 1

In a bowl, lightly beat the eggs with the rest of the ingredients, except the oil.

　　

Step 2

Heat 2 tablespoons oil in a large, nonstick ovenproof frying pan. When it begins to sizzle, pour in the egg mixture. Cook over low heat for about 10 minutes, or until the bottom sets.

　　

Step 3

Drizzle the remaining oil over the top of the omelette, and cook under the broiler for a few minutes, until lightly browned. Serve it cut in wedges like a cake.

　　

variation

Step 4

Drop small amounts of the egg mixture in batches—by the half ladle—in a nonstick frying pan filmed with oil and turn them over as soon as the bottoms become detached.

　　Arabesque