Tomato Feta Omelette

How to make it

1. In a bowl, whisk the eggs until they are well combined.
2. Season the eggs with a pinch of salt and a dash of pepper according to your taste preference.
3. Heat an 8-inch non-stick skillet over medium heat.
4. Add the olive oil or use cooking spray to coat the skillet.
5. Once the skillet is hot, pour the beaten eggs into it, swirling the pan to spread the eggs evenly.
6. Allow the eggs to cook undisturbed for a few seconds until they start to set at the edges.
7. Using a rubber spatula, gently push the cooked edges of the omelette toward the center, allowing the uncooked egg to flow to the edges.
8. Continue this process until the omelette is mostly set but still slightly moist on top.
9. Sprinkle the crumbled feta cheese, chopped fresh parsley, diced tomatoes, and chopped baby spinach over one half of the omelette.
10. Using the spatula, fold the other half of the omelette over the filling to create a half-moon shape.
11. Cook the filled omelette for another minute or so to ensure the fillings are heated through.
12. Slide the feta omelette onto a plate, folding it slightly as you do so.
13. Optionally, garnish the feta omelette with additional crumbled feta and fresh parsley for extra flavor.