Olive And Feta Cheese Omelet

(1 serving)

  • 2 large eggs
  • 1 Tablespoon milk
  • 1 pinch dried oregano
  • salt and pepper - to taste
  • 2 heaping Tablespoons crumbled feta cheese
  • 2 Tablespoons chopped black olives
  • butter for frying
In a medium mixing bowl, beat the eggs with the milk and seasonings until frothy. Set aside for a couple minutes until froth subsides.

Melt about a Tablespoon of butter in a small skillet over medium-high heat (cooking spray works fine, but the butter does add to the flavor).

Pour the egg mixture into the skillet and tilt the skillet so the egg distributes evenly. As the egg begins to set, lift the edges of the omelet with a spatula so uncooked egg can flow beneath.

When the egg is almost completely set (3 or 4 minutes), sprinkle the feta cheese and chopped olives over one half of the omelet. Fold the uncovered half over the ingredients. Cover the pan, turn off heat and allow omelet to stand in the skillet for two more minutes.

This Greek-inspired omelet is best served with oven-warmed pita bread.

Mr Breakfast would like to thank Bennett for this recipe.

Recipe number 2489. Submitted 1/27/2009.