Ingredients
- 3 large eggs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup chopped fresh spinach
- 3 tablespoons diced tomatoes
- 1 tablespoon chopped kalamata olives
- 2 tablespoons crumbled feta cheese
- 1/4 teaspoon dried oregano
- Fresh herbs chopped, for garnish (such as parsley or mint)
Instructions
- In a bowl, beat the eggs with salt and pepper.
- Heat olive oil in a nonstick skillet over medium heat. Add the beaten eggs, allowing them to set slightly, then sprinkle spinach, 2 tablespoons tomatoes, olives, and feta cheese evenly over the eggs.
- Sprinkle oregano on top. Cook until the edges start to lift from the pan.
- Fold the omelette in half and cook for another minute or until the cheese is slightly melted.
- Garnish with fresh herbs, remaining 1 tablespoon diced tomatoes, and serve immediately.
