Tomato and feta omelette
This tomato and feta omelette is perfect on those days when you’ve only got a few minutes to create lunch or on those weekends when you’re feeling too lazy to cook a big breakfast or brunch. It’s ready in 15 minutes and – served with a green salad &/or crusty bread – it’s a filling, delicious and healthy dish.
Ingredients
Method
- Cut the tomatoes in half.
- Heat 1 Tbsp of olive oil in a frying pan, add the tomatoes and cook for 2-3 minutes (and the dried oregano, if used).
- Meanwhile, whisk the eggs with a couple of pinches of salt in a bowl. Pour this onto the tomatoes, letting it spread out evenly – try to move the tomatoes to one side, it will be easier to fold the omelette later. Add the fresh oregano (if that’s used).
- When the egg is half set, crumble the feta on top.
- Put a lid on and cook for about 5 minutes.
- When the omelette is set, fold it over and rest for a minute or so to allow the cheese to melt.
- Slide it onto a plate, cut in half and serve.