I had some leftover feta cheese and cherry tomatoes in the fridge after making a salad last night. Just perfect for this omelette.
Do note even though feta cheese is lower in fat compared to other cheeses, it is very high in sodium so this recipe will not be suitable for those who are trying to limit their salt intake. For a healthier version, either omit the feta cheese or just sprinkle a tiny bit for flavour only.
Tomato & Feta Cheese Omelette Recipe
3 eggs, beaten
12-15 cherry tomatoes, halved
50g feta cheese, crumbled
2 stalks of spring onions, finely chopped
freshly ground black pepper
1/2 tbsp olive oil
1. Mix eggs and spring onions in a bowl. Season with a little salt and pepper.
2. Heat 1/2 tbsp olive oil in pan. Once hot, pour the egg mixture in and let it cook over medium heat.
3. Spread the cherry tomatoes on top and sprinkle feta cheese all over evenly.
4. Continue cooking for a few minutes till the egg mixture is no longer runny and the bottom of the omelette is golden brown. (The top should still be a little moist.)
Tomatoes and feta cheese make a great combination as the natural sweetness of the tomatoes will balance the saltiness of the brined cheese. I just love how moist and juicy the omelette tastes. You can serve this as a side with a main course or just enjoy it on its own for breakfast!