Greek Tomato Omelette

Tomato Omelette from Greece...

Tomato Omelette from Greece…

Tomato Omelette from Greece 1 serving

  • 6 cherry tomatoes
  • 3 free-range eggs
  • 2-3 tablespoons coldpressed 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.

Tomato Omelette in Makrigialos, Crete...

Tomato Omelette in Makrigialos, Crete…

Olives and Tapenade in Crete, Greece...

Olives and Tapenade in Crete, Greece…

One of my friends in Makrigialos, Crete...

One of my friends in Makrigialos…

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