Name: Tomato and feta omelette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 handful of cherry tomatoes; 50g feta; 4 eggs; ½ tsp dried oregano or 2 Tbsp fresh oregano; salt, pepper, oil

Tomato and feta omelette

25 Jul 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

1 handful of cherry tomatoes
50g feta
4 eggs
½ tsp dried oregano or 2 Tbsp fresh oregano
salt, pepper, oil

Instructions

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.