Feta & semi-dried tomato omelette Maryam Rostmifard

 Ingredients

  1 tsp   Olive oil

  2  eggs

, lightly beaten

  4 semi-dried  tomato 

, roughly chopped

  25g feta cheese, crumbled

  mixed salad leaves, to serve

 Instructions

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.