Instructions

1. Finely slice the onion, halve the cherry tomatoes.
2. Heat the olive oil in a large, non-stick frying pan and gently sauté the onion.
3. Add the tomatoes and cook until soften (not mushy). Stir in the lamb and the oregano. Stir for a minute to warm through. Transfer the lamb mixture to a plate.
4. Beat the eggs with 4 pinches of salt in a bowl.
5. Add some more oil to the pan and heat. When hot, pour in the egg and let it spread out evenly.
6. When the omelette’s set, add the lamb mixture, spreading it out evenly.
7. Scatter the mint leaves, olives and crumbled feta on top. Season to taste with freshly ground pepper.
8. Cook under a lid for a few minutes then slide it to a plate. Garnish with a few mint leaves, cut in half and serve.