Tomato and feta omelette
25 Jul 2017
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.
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Categories
- Meal Type: - Brunch - Everyday - Lunch - Main - Quick & Easy
- Cuisines: - EUROPE
- Ingredients: - Dairy - Eggs
- Health and Diet: - Combination - Diabetic - Gluten Free - Healthy - Low Carb - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
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