Greek Breakfast Feta and Tomato Omelette

Greek · 20 min · vegetarian, gluten-free, keto, low-carb

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Ingredients

• 6 large Eggs
• 1/2 cup crumbled Feta cheese
• 1 cup halved Cherry tomatoes
• 2 tablespoons Olive oil
• 1 tablespoon chopped Fresh oregano
• to taste Salt
• to taste Black pepper

Method

1. In a bowl, beat the eggs with a pinch of salt and black pepper.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
4. Pour the beaten eggs into the skillet and cook for 2 minutes until starting to set.
5. Sprinkle crumbled feta and chopped oregano evenly over the eggs.
6. Reduce heat to low, cover, and cook for another 3-4 minutes until eggs are fully set.
7. Slide the omelette onto a plate, garnish with additional oregano if desired, and serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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