Made with Happy Valley Feta Cheese
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.
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