Herby Feta Omelette with Warm Tomato Salad
Fluffy three-egg omelette folded with crumbled feta and fresh herbs, served alongside warm cherry tomatoes and olives. Bright, salty, and ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined and slightly frothy.
Step 2
Heat 1 tbsp butter in an 8-inch nonstick skillet over medium-high heat until foaming, about 1 minute.
Step 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.
Step 4
When mostly set but still slightly wet on top, scatter half the feta and half the herbs over one half of the omelette.
Step 5
Fold omelette in half and slide onto a plate. Repeat with remaining eggs, butter, feta, and herbs to make a second omelette.
Step 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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