- Portion size 1 serving
- 2 teaspoons butter
- 2 eggs
- 1 tablespoon water
- 2 teaspoons chopped fresh oregano
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped pitted black olives
In 8-inch (20 cm) nonstick skillet, melt butter over medium-high heat. In bowl and with fork, stir together eggs, water, oregano, saltand pepper, just until mixed; pour into skillet. Cook for 3 minutes or until almost set, gently lifting edges with spatula to allow uncooked eggs to flow underneath.
Sprinkle half of the omelette with feta cheese and olives; fold uncovered half over top and cook for 2 minutes. Slide onto plate.