Mediterranean Omelette

Mediterranean Omelette

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Recipe by NZEggs Course: Lunch, DinnerCuisine: MediterraneanDifficulty: Medium


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  • 300 ml milk

  • 300 ml water

  • 3 bay leaves

  • 1 onion, sliced

  • 6 black peppercorns

  • 275 g white fish fillet

  • 6 eggs

  • 20 g unsalted butter

  • 50 ml cream

  • 2 tablespoon dill chopped

  • 2 tablespoon grated parmesan cheese

  • 100 g feta, crumbled


  • Poached Fish
  • Mix the milk with 300ml of water together, pour it into a large shallow pan and bring to the boil.
  • Add the bay leaves, onion slices and peppercorns and bring back to the boil.
  • Add the white fish and simmer gently. Poach for about 3-4 minutes, until the fish is cooked.
  • Lift the fish out on to a plate and leave until cool, then break into flakes, discarding any skin and bones.
  • Omelette
  • Pre-heat the grill to high. Whisk the eggs together with some seasoning.
  • Heat a 23-25cm non-stick frying pan over a medium heat, then add the butter and swirl it around to coat the base and sides of the pan.
  • Pour in the eggs and, as they start to set, drag a wooden spoon over the base of the pan, lifting up little folds of egg to allow the uncooked egg to run underneath
  • When the omelette is set underneath but still very moist on top, sprinkle over the flaked fish and feta.
  • Pour the cream on top, sprinkle with parmesan cheese and put the omelette under the hot grill until lightly golden brown.
  • Slide on to a warmed plate and serve.


  • CREDIT: Recipe and image courtesy of Australian Eggs Ltd

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