Omelette On The Nile (1 serving) 2 large eggs 2 Tablespoons white feta cheese 1/2 medium tomato 8 Kalamata olives dried oregano - to taste salt and pepper to taste butter for frying 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. Recipe number 3066. Submitted 11/11/2011.