Ingredients
- —2 eggs
- —50 g feta (preferably goat or sheep milk feta)
- —½ tomato or 3 cherry tomatoes, diced
- —1 tsp olive oil or ghee
- —Pepper, oregano, and optionally fresh basil
Instructions
Whisk the eggs with a pinch of pepper and oregano.
Heat olive oil in a small frying pan.
Sauté the tomato briefly for 1–2 minutes.
Pour in the egg mixture and crumble the feta over it.
Cook on low heat until the omelette is set (about 6–8 minutes).
Fold in half and serve warm with some fresh basil.
Air fryer option: – Preheat to 180 °C – Pour the mixture into a small oven dish, bake for 10–12 minutes
Serving Tip
A light, creamy lunch or breakfast with a Mediterranean twist. Serve on a plate with some extra feta and tomato on top and a basil leaf for a pop of color.
Storage Tip
Allow the omelette to cool completely and store covered in the fridge for up to 1 day. Reheat briefly in a pan on low heat or for 2–3 minutes in the air fryer at 150 °C — this keeps it airy and soft without drying out.