- 2 large egg(s)
- 1/8 tsp kosher salt
- 1 pinch black pepper
- 6 medium grape tomatoes, quartered
- 2 Tbsp crumbled feta cheese
- 1 Tbsp uncooked scallion(s), chopped
- 1 Tbsp dill, chopped
- 2 spray(s) cooking spray
In a medium bowl, whisk together eggs, salt and pepper.
In a small bowl, combine tomatoes, feta, scallion and dill.
Coat an omelet pan or small skillet with cooking spray; set over medium heat. Pour in egg mixture and tilt pan so bottom is completely covered with egg; cook omelet until eggs are almost set, occasionally lifting egg in pan to let uncooked egg to move to edges of pan, about 3 to 4 minutes. When egg mixture is nearly set, sprinkle feta mixture on half of omelet and fold over to cover; cook until middle is set, about 1 to 2 minutes more. Serve immediately.
Serving size: 1 omelet