Mediterranean omelette with feta and olives

Ingredients

for 1 servings

• Eggs200 g (7.1 oz)
• Crumbled feta50 g (1.8 oz)
• Pitted black olives25 g (0.9 oz)
• Cut cherry tomatoes40 g (1.4 oz)
• Olive oil12 g (0.4 oz)
• Oregano4 g

Directions

1. Beat the eggs with the oregano, a pinch of salt and pepper.
2. Heat the olive oil in a pan over medium heat, add the halved cherry tomatoes and cook them for 2 minutes to soften them.
3. Pour the beaten eggs over the tomatoes and spread them evenly in the pan.
4. Scatter the crumbled feta and the black olives over the whole surface.
5. Turn the heat down and let it set over low heat for 5 minutes, until the eggs are just set.
6. Fold the omelette gently in half, slide it onto the plate and serve hot.