Feta, Dill and Grape Tomato Omelet
- Total Time
This easy omelet for one features the tasty Greek trio of feta, dill and tomatoes. Use a larger pan to double the recipe.
kosher salt⅛ tsp
black pepper1 pinch
grape tomatoes6 medium, quartered
crumbled feta cheese2 Tbsp
uncooked scallion(s)1 Tbsp, chopped
dill1 Tbsp, chopped
cooking spray2 spray(s)
- 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