2 Tbs. milk
Sea salt and pepper, to taste
2 oz. plain Odyssey feta cheese
2 oz. peppercorn Odyssey feta cheese
2 Tbs. black olives
1 Roma tomato, sliced
1 spring onion, finely diced
1. In a medium mixing bowl, add eggs, milk, salt and pepper; whisk. 2. Heat a well-greased medium skillet over medium heat, pour egg mixture into skillet, swirl it around so a fine layer of egg sticks to the side of the pan. 3. When omelet is about 70 percent cooked, add feta, black olives, tomato and green onion on one side in a half-moon shape. Fold omelet over, and continue to cook for approximately 1 minutes. Serve warm.
Copyright 2010 Talcott Communications. Reprinted with permission. All rights reserved.