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Recipe by Estee Kafra

Omelet with Feta and Fresh Tomatoes

Omelet with Feta and Fresh Tomatoes add or remove this to/from your favorites
Dairy Dairy
Easy Easy
2 Servings
Allergens

Contains

- Dairy - Egg
30 Minutes
Diets

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.

Ingredients

Main ingredients

  • 3-4 eggs

  • 2 tablespoons water

  • 1/4 cup crumbled or grated feta cheese

  • 2 tablespoons green onion or chives, finely chopped

Directions

Prepare Omelet

1.

Crack eggs into a bowl. Add water and beat vigorously.

2.

Meanwhile, preheat a greased skillet (I prefer a smaller size, like 7 or 8 inches) and pour in the mixture.

3.

As soon as the eggs set at the bottom, add the feta cheese and onion, sprinkling evenly.

4.

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.

5.

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.

6.

Add the minced garlic to the tomato.

7.

Uncover the eggs and place the grated tomatoes in a line down the center, and top with basil leaves.

8.

Fold egg in half over the tomato-basil filling. Serve immediately.

Omelet with Feta and Fresh Tomatoes

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