Beat the eggs with the salt, pepper, and oregano in a small bowl until it becomes yellow. Dice half a tomato and the Kalamata olives and crumble the feta cheese and keep on the side.

Melt butter in a frying pan over medium-heat. Add the eggs and cook until the bottom is solid.

Sprinkle the crumbled feta cheese, olives and tomato on half of the omelette. Fold the other half of the omelette over the top and leave the inside slightly runny (do not overcook). Enjoy!


An Egyptian-inspired omelette with Feta cheese, tomatoes and Kalamata olives.

Mr Breakfast would like to thank aboali_y for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Hidiho

Rating (out of 5):

Feta and eggs go really well together. This is a good omelet... goofy name though :)

Comment submitted: 5/19/2012 (#13922)



From MJ

Rating (out of 5):

Absolutely mouth-watering!

Comment submitted: 11/11/2011 (#13145)

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