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.