- 1 tsp olive oil
- 2 eggs, lightly beaten
- 4 semi-dried tomatoes, roughly chopped
- 25g feta cheese, crumbled
- mixed salad leaves, to serve
- Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.