Herby Feta Omelette with Warm Tomato Salad

Ingredients

• 6 large eggs
• ¾ cup feta cheese, crumbled
• 3 tbsp fresh herbs (parsley, dill, or chives), chopped
• 1 cup cherry tomatoes
• ½ cup mixed olives (green and black)
• 2 tbsp butter

Instructions

1. 1

   Crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined and slightly frothy.

2. 2

   Heat 1 tbsp butter in an 8-inch nonstick skillet over medium-high heat until foaming, about 1 minute.

3. 3

   Pour eggs into the skillet and let sit undisturbed for 30 seconds, then gently push cooked edges toward center so uncooked egg flows to the pan.

4. 4

   When mostly set but still slightly wet on top, scatter half the feta and half the herbs over one half of the omelette.

5. 5

   Fold omelette in half and slide onto a plate. Repeat with remaining eggs, butter, feta, and herbs to make a second omelette.

6. 6

   In the same skillet, quickly warm cherry tomatoes and olives with a pinch of salt for 1 minute, then serve alongside omelettes.

Tools you’ll need

• 8-inch nonstick skillet
• small mixing bowl
• whisk
• rubber spatula

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