This flavor combination is outstanding. Here I’ve written to use crushed garlic, but I’ve also used roasted or sautéed garlic with much success.

Omelet with Feta and Fresh Tomatoes
- Cooking and Prep: 30 m
- Serves: 2
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Contains:
Ingredients (7)
Main ingredients
Start Cooking
Prepare Omelet
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Crack eggs into a bowl. Add water and beat vigorously.
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Meanwhile, preheat a greased skillet (I prefer a smaller size, like 7 or 8 inches) and pour in the mixture.
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As soon as the eggs set at the bottom, add the feta cheese and onion, sprinkling evenly.
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Cover the pan with a pot lid larger than the pan circumference and let cook for three to four minutes, until eggs are almost set.
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Meanwhile, slice the tomatoes in half and grate over a bowl with a box grater on the largest hole. Grate the cut side of the tomato down until the skin. Discard (or eat) the skin.
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Add the minced garlic to the tomato.
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Uncover the eggs and place the grated tomatoes in a line down the center, and top with basil leaves.
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Fold egg in half over the tomato-basil filling. Serve immediately.