Cheesy Herb Omelette with Olive Bread
A fluffy three-egg omelette folded with melted cheese and fresh herbs, served with crusty bread, briny olives, and bright tomatoes. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 1
- Calories
- 385
- Protein
- 18g
Ingredients
- 3 large eggs
- ⅓ cup feta cheese, crumbled
- 2 tbsp fresh herbs (parsley, chives, or dill), chopped
- 2 slices sliced bread
- 6 whole cherry tomatoes
- ¼ cup mixed olives (green and black), pitted
Instructions
- 1
Crack eggs into a bowl, add salt and pepper, then whisk until frothy, about 30 seconds.
- 2
Heat 1 tbsp butter in an 8-inch nonstick skillet over medium-high until foaming, about 60 seconds.
- 3
Pour in eggs and let them sit undisturbed for 15 seconds, then gently push cooked edges toward center, tilting skillet to let raw egg flow to edges.
- 4
When top is still slightly wet but set underneath, scatter feta and herbs over half the omelette.
- 5
Fold omelette in half and slide onto a plate. Serve immediately with bread, tomatoes, and olives on the side.
Tools you’ll need
- 8-inch nonstick skillet
- mixing bowl
- whisk
- spatula
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