Greek Feta and Olive Omelette
2 tsp butter
2 egg
1 tbsp water
2 tsp chopped fresh oregano or 1 pinch dried oregano
1 pinch salt
1 pinch pepper
2 tbsp crumbled feta cheese
2 tbsp chopped pitted black olives
In 8-inch nonstick skillet, melt butter over medium-high heat. In bowl and with fork, stir together eggs, water, oregano, salt and pepper, just until mixed; pour into skillet. Cook for 3 minutes or until almost set, gently lifting edges with spatula to allow uncooked eggs to flow underneath.
Sprinkle half of the omelette with feta cheese and olives; fold uncovered half over top and cook for 2 minutes. Slide onto plate.
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