Tomato Feta Omelet
An omelet cooked gently under a lid over diced cherry tomatoes, salty feta, and thin ribbons of red onion.
Ingredients8
- Cherry Tomatoes200g
- Feta125g
- Red Onion1 St.
- Parsley, Fresh20g
- Eggs8 St.
- Salt1 Prise
- Black Pepper1 Prise
- Butter4 EL
Instructions
- 1
Wash and dice the tomatoes, cut the feta into small cubes, and shave the onion into paper-thin strips.
- 2
Chop the parsley fine, then whisk the eggs in a bowl with a pinch of salt and pepper until they turn pale and frothy.
- 3
Melt the butter in a skillet and let it foam to a light gold, then pour in half of the egg mixture.
- 4
Scatter the vegetables, feta, and herbs over the eggs, cover the pan, and let it set for about 5 minutes, until the edges firm up and the kitchen smells warm and buttery.
- 5
Repeat with the rest for a second omelet and serve both hot with fresh bread.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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