Omelette with feta and sun-dried tomatoes

5 from 3 votes

Omelette with feta and sun-dried tomatoes, a quick and easy recipe.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American, Greek

Servings: serving

Calories: 354kcal

Author: Mia Kouppa

Prepare your sun-dried tomatoes by blotting them on a paper towel in order to remove the excess oil. Using kitchen shears, snip them into small strips. Set aside
4 sun-dried tomatoes, packed in oil
In a medium sized bowl, whisk together the eggs, dill and milk. Whisk well until very well combined.
3 large eggs, 1 teaspoon finely chopped dill, 1 tbsp milk
In a non-stick skillet, over medium heat, melt the butter or margarine. Pour in the eggs, add pepper to taste, and tilt the pan so that the entire bottom surface of the pan is covered with the egg.
3 large eggs, 1 teaspoon butter or margarine, pepper to taste
As the outer edges of your egg begin to cook, gently push them towards the center of your pan. Then, tilt your pan to allow the uncooked portions of egg to reach the hot pan surface. Continue cooking, tilting your pan and gently moving cooked portions of egg, until you have no visible liquid egg left on the surface of your omelette.
Remembering that you will fold your omelette in half to create a half moon shape, sprinkle on one end of your egg, the feta, the sun-dried tomatoes and the green onions. Take a deep breath and flip your omelette over to cover filling. Cook for a minute more; this will help the cheese get soft and melt slightly.
2 tbsp crumbled Greek feta, 1½ tbsp finely chopped green onions (about 2 of them)
Slide gently off of pan into a plate. Enjoy with some fresh tomato slices, fruit or bread.
Enjoy!