Friday, May 27, 2011

Greek Omelette

4 eggs
splash of milk
4 mini tomatoes slices
5 basil leaves 
1/8 c. feta cheese


Crack eggs into bowl, add milk and whip. Pour onto hot oiled pan at medium heat, as it cooks, scrape uncooked eggs to sides and "let them under" the cooked eggs, til all moisture is cooked off. Add garnishes to 1/2 of the omelette and fold it over itself. Let cook another min. then serve and enjoy! 

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