Tomato-Herb Open Faced Omelet with Feta Cheese

4 Servings

15 - 30 minutes

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To make this omelet and its variations, you will need a nonstick 12-inch skillet with a lid. If your skillet doesn't have a lid, improvise with one from a pot of a similar diameter (such as a Dutch oven) or even large baking sheet. It doesn't have to fit perfectly—it only needs to trap heat in the pan.




Don't pour the beaten eggs into the skillet too soon. Waiting until the oil begins to smoke indicates the pan is hot enough to cause the eggs to puff up as soon as they're added, creating a light, fluffy texture in the finished omelet

15 - 30 minutes


  • 8

    large eggs

  • 2

    tablespoons fresh oregano (finely chopped)