Feta Cheese & Tomato Omelet

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This recipe makes an excellent dish for brunch.  I made it this morning when we got home from the farmers' market.  We got lovely tomatoes in our CSA box as well as basil.  I have mint growing in pots on my deck.  The finished dish was very pretty to look at and I'm sorry I didn't take a picture, but we were hungry.  Try it yourself and see what I mean!

6 eggs
Salt and pepper
2 tablespoons water
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
3-4 chopped green onions
1 tablespoon olive oil
3 ounces feta cheese, crumbled
1 medium-large tomato, sliced

Preheat the broiler.  Beat the eggs with the water, salt, pepper, herbs and green onions. 
Use a large ovenproof skillet and heat the olive oil.  Pour in the egg mixture and cook for 4-5 minutes.  Lift the edges of the omelet and let the runny part flow over the edge of the eggs to cook.  Its OK if the omelet isn't completely cooked on top because it will finish under the broiler.  Top the omelet with the crumbled feta and the sliced tomatoes.  Put the pan under the broiler and cook until light brown and the eggs have finished cooking.  Watch carefully. 

Adapted from Fitness magazine, June 2008

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