15-Minute Feta and Semi-Dried Tomato Omelette
A quick stovetop omelette featuring tangy feta cheese and sweet semi-dried tomatoes. Eggs cook covered over medium heat until nearly set, then tomatoes and cheese are added for the final cooking stage. Folded and plated warm, this simple preparation delivers Mediterranean flavors in under 10 minutes.
Ingredients
Instructions
- 1
Heat olive oil in a small fry pan over medium heat.
- 2
Add lightly beaten eggs and cover.
- 3
When omelette is almost cooked, add chopped semi-dried tomatoes and crumbled feta cheese.
- 4
Cover and continue cooking.
- 5
Fold omelette in half, then fold into quarters.
- 6
Slide onto a warm plate.
- 7
Season with salt and pepper.
Tips
Use a lid or plate to cover the pan if you lack a proper cover.
A non-stick pan helps prevent sticking and aids in flipping.
Good to Know
Best consumed immediately; refrigerate leftovers up to 1 day in an airtight container.
Chop tomatoes and crumble feta up to 4 hours ahead; beat eggs just before cooking.
Slide onto a warm plate and serve immediately with crusty bread or a light salad.
Common Mistakes
Do not skip covering the pan to avoid uneven cooking and raw egg on top.
Do not overheat to avoid tough, rubbery eggs.
Do not overcrowd the pan to avoid difficulty folding.
Substitutions
Dairy-Free Swaps
General Alternatives
more concentrated tomato flavor, adjust quantity