Greek tomato and feta omelette



200 g tomatoes
6 eggs
150 g feta
Ground black pepper
2 tbsp Vegetable oil


1- Beat the eggs well, add a couple of shakes of black pepper and crumble the feta in

2- Cut the tomatoes up into into small pieces in a frying pan

3- Add the vegetable oil and heat until the tomatoes have broken down and formed a sauce

4- Add the egg and feta mixture. When the edges start to cook, drag inwards to allow more uncooked liquid egg mixture to take its place. It is ready when all the egg is cook, no liquid and you have a scrabbled egg consistency

5- Serve with toast or pita

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