Ingredients
1/2 tomato, chopped into cubes
3 black Kalamata olives
60g / 2 oz. feta cheese, crumbled
a pinch dried oregano
2 tbsps olive oil
3 large eggs
salt and freshly ground pepper
grated Graviera cheese to garnish
Directions
- 1
Remove the seeds and extra juice from the tomato and cut the flesh in small cubes.
- 2
Remove the pits from the olives and cut in small pieces.
- 3
Crumble the feta cheese with your hands or using a fork.
- 4
Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
- 5
Heat a small-medium non stick frying pan over medium heat.
- 6
Add 2 tbsps olive oil and the beaten eggs.
- 7
Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side.
- 8
Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
- 9
Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half.
- 10
Sprinkle with grated cheese and serve.