Greek omelette with feta, tomatoes and oregano

Ingredients

For 1 serving

• Eggs2
• Feta30 g
• Tomatoes1
• Black olives4
• Dried oreganoto taste
• Extra virgin olive oil1 teaspoon
• Rice cakes2

Contains: lactose, eggs

In season: June – September

Method

1. Wash the tomato, remove the stalk and seeds and dice it; crumble the feta; slice the black olives, removing any stones.
2. Beat the eggs with a pinch of dried oregano (no salt: the feta and olives are salty enough).
3. Heat the oil in a non-stick pan over medium heat, pour in the eggs and cook for 2 minutes, pulling in the edges with a spatula, until the bottom is set and the top still soft.
4. Scatter the feta, tomato and olives over half the omelette, fold the other half over and cook for 1 more minute, until the feta starts to soften.
5. Serve with the rice cakes.