Watercress, feta and olive baked omelette

by Nicole Pisani

A family-friendly dish with a taste of the Greek islands


6 free range or organic eggs
150g watercress, woody stalks removed
30g fresh mint, chopped
80g mixed pitted olives, halved
150g Greek feta cheese, or any crumbly sheep’s cheese
20g parmesan cheese, grated


Heat the oven to 160C.

Break the eggs into a large bowl and add the watercress, mint and olives. Crumble in the feta or sheep’s cheese, grate in the parmesan and grind in some black pepper. Mix all the ingredients together.

Lightly oil a round non-stick cake tin (15cm is ideal), pour in the omelette mixture and bake in the oven for about 45 mins, or until the eggs are just set.

Recipe: Nicole Pisani