2 tabelespoons of double cream
a handful of crumbled feta
a handful of basil leaves roughly chopped
Ground black pepper, sea salt and dry oregano
13 of a red onion finely chopped
a dollop of butter
Pour into a hot heavy based pan, that has the butter melted in it.
Let the eggs set and then slowly push the egg mixture towards the centre, making room for more runny mixture. repeat this arounbd the edges till the omellette is fairly set, with just a little soft runniness ontop.
Fold the omelette over and let it set on the heat for another couple of minutes.
Cut in half and serve with some tomato and a sprig of basil. Delish!