- 5 large eggs
- 2 tablespoons basil leaves (chopped) / parsley
- 1 tablespoon fresh mint
- 3 spring onions (finely chopped)
- 2 tablespoons oil
- 75 grams Happy Valley Feta Cheese (crumbled)
- 8 cherry tomatoes (halved)
- 1 pinch of salt
- 1 pinch of pepper
Break the eggs into a bowl and whisk briefly with a fork. Season, add 2 tbs water, the basil, mint and onions. Mix briefly.
Heat the oil in the pan. Pour in the egg mixture and cook over medium meat for 4-5 minutes, drawing the mixture from the sides to the centre until the omelette is half cooked.
Top with the feta and the tomato, cut-side up, and cook for 2 minutes. Slide onto a warmed plate and serve immediately.