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The Mediterranean Anchovy & Feta Omelette

If you think anchovies are just for pizza, think again! This Mediterranean-style egg omelette is a masterclass in building deep flavor with just a few clean ingredients. As someone who is always on the go, I love that the healthy fats from the extra virgin olive oil and avocado keep me full until lunch, while the "umami" punch of the anchovies replaces the need for heavy salts or processed seasonings.
The addition of feta and fresh lemon zest transforms this from a simple scramble into a cafe-quality meal right in your own kitchen. It’s salty, zesty, creamy, and incredibly fast to clean up. This is exactly what Cook Eat Clean Repeat is all about: high-impact nutrition that respects your time and your tastebuds. Give your morning routine a shake-up—your body will thank you for it!
Course Breakfast
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1 person
Author George
Cost $4.5 AUD

Equipment

  • 1 Frying pan

Ingredients

  • 3 Eggs
  • 2-4 Anchovie fillets 1/2 a tin with oil
  • 1-2 Garlic cloves Thinly sliced
  • 2 Tbsp Persian feta Or any type of preferred feta
  • 2 Tbsp Extra virgin olive oil
  • ½ Avocado Sliced
  • ½ Lemon (for zest and juice)
  • 1 Tps Parsley Optional
  • 1 Tps Cracked pepper

Instructions

  • Heat the 2 Tbsp Extra virgin olive oil in a pan over medium-low heat. Add the sliced 1-2 Garlic cloves and the 2-4 Anchovie fillets. Use your spatula to gently break up the anchovies until they "melt" into a savory paste with the oil.
    1-2 Garlic cloves, 2 Tbsp Extra virgin olive oil, 2-4 Anchovie fillets
  • Whisk your 3 Eggs in a small bowl and pour them directly into the pan.
    3 Eggs
  • Just before the eggs are fully set, drop in your 2 Tbsp Persian feta. Gently fold the omelette over, keeping the center soft and creamy.
    2 Tbsp Persian feta
  • Slide the omelette onto a plate and immediately grate fresh lemon zest over the top. Scatter with fresh 1 Tps Parsley and red pepper flakes.
    ½ Lemon (for zest and juice), 1 Tps Parsley
  • Serve with half a sliced ½ Avocado, seasoned with a squeeze of the remaining lemon juice and plenty of cracked black pepper.
    ½ Avocado, 1 Tps Cracked pepper