Ingredients
1 teaspoon olive oil, plus more for pan
1/2 cup quartered grape tomatoes
1 tablespoon sliced scallions
Pinch of dried oregano
2 tablespoons crumbled feta cheese
1 tablespoon slivered black olives
2 large eggs
1/8 teaspoon coarse salt
Preparation
In a small skillet over medium heat, warm olive oil. Cook grape tomatoes, scallions, and oregano until tomatoes have softened, about 1 minute. Remove from heat; add feta cheese and olives.
In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding 1 teaspoon olive oil or butter to heated pan; fill with tomato mixture.
