Wonderful feta and basil omelette with fresh tomatoes on a Sunday morning. I’m a little focussed on breakfast these days.
5 eggs
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
beat the eggs and add the cream, beat till light and fluffy
Toss the basil, onion and feta in and season with the oregano, black pepper and sea salt.
Stir gently together.
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!
