Omelete de feta com cebolas

Ingredientes

• 3 free range eggs
• 3 tablespoons olive oil
• 50 grams (1.7 ounce) feta cheese (in small crumbles)
• 30 grams (1 ounce) red onion (cut into 1/2 cm (1/4 inch) thick strips)
• dried Greek oregano (to serve with)
• salt
• freshly ground pepper

Modo de preparo

1. 1

   Beat eggs vigorously for a minute. Mix in the feta cheese and season very lightly with salt.

2. 2

   Heat olive oil in a non-stick frying pan over high heat.

3. 3

   Toss in the onions and turn the heat to medium. Cook the onions for 45 seconds stirring them often.

4. 4

   Pour in the egg mixture and wait for 10 seconds. Then with a rubber spatula (or wooden one) start pulling the eggs from the edges towards the center. Creating ruffles in the center and allowing the runny egg to fill the gaps where you pulled. Do this a few times until the eggs are almost set. Now slide the rubber spatula (or use two forks) to carefully yet swiftly fold the omelette. Turn the heat off and let the omelette cook for a minute more. Transfer the omelette to a plate. Again slide the spatula under the omelette to help transfer it.

5. 5

   Serve sprinkled with dried Greek oregano and freshly ground pepper on top.