2-3 tablespoons extra virgin olive oil
50gr / 1.8oz Feta cheese
1/3 cup chopped tomato
2 Colorful peppers, diced
Latrovalis kalamon olives in halves
Fresh thyme, finely chopped
Freshly ground pepper
In a bowl, lightly whisk together the eggs, salt, and pepper, using a fork. Drizzle a nonstick pan with the olive oil and put over high heat. Let it heat for 20-30 seconds and immediately add the whisked egg mixture to the pan.
When the edges of the omelette are set but the center is still runny, use a spoon to drag the omelet towards one end of the pan and tilt the pan to let the runny omelette flow and fill the empty portion of the pan.
Sprinkle with some fresh thyme and crumble over the Feta cheese. Add the diced vegeta- bles, the olives and drizzle with some extra virgin olive oil.
Lower the heat and allow the omelette to cook for another 1 or 2 minutes. fold the omellette and serve.
Your Sunday brunch has just been raised to a whole new level!
Olives are low in cholesterol and a good source of dietary fiber, which the body needs for good gut health. They are also rich in iron and copper .