Feta and Tomato Omelette

Ingredients

Olive oil

1 tablespoon

Black pepper

to taste

Salt

to taste

Fresh basil

2 tablespoons, chopped

Tomato

1 medium, diced

Feta cheese

1/3 cup, crumbled

Eggs

3 large

Instructions

1. In a medium bowl, whisk the eggs until they are well beaten and frothy.
2. Add the crumbled feta cheese, diced tomato, chopped fresh basil, salt, and black pepper to the beaten eggs. Mix until everything is evenly distributed.
3. Heat the olive oil in a non-stick skillet over medium heat until shimmering.
4. Pour the egg mixture into the skillet and allow it to cook undisturbed for 2-3 minutes, or until the edges begin to set.
5. Using a spatula, gently lift the edges of the omelette and tilt the skillet to let the uncooked eggs flow to the edges.
6. Continue cooking for another 2-3 minutes, or until the omelette is set but still slightly runny in the center.
7. Carefully fold the omelette in half and cook for an additional 1-2 minutes, or until the cheese is melted and the omelette is fully cooked.
8. Transfer the omelette to a plate, garnish with additional basil if desired, and serve hot.