Greek Tomato Omelette

Tomato Omelette from Greece…

Tomato Omelette from Greece 1 serving

6 cherry tomatoes
3 free-range eggs
2-3 tablespoons cold–pressed olive oil
Sea salt
1 tablespoon finely chopped thyme or oregano

Dice the tomatoes. Fry in olive oil for a couple of minutes, season with salt.

Beat the eggs slightly with a pinch of salt, pour over the tomatoes. Don’t stir as much as when you make a regular omelette, it isn’t supposed to be as fluffy.

When the omelette is done, flip upside down on a plate, sprinkle with herbs and some extra olive oil. Add some butter, olives, nuts and/or feta cheese if you are really hungry.