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Categories:
eggs milk olive oil Feta cheese kalamata olive fresh tomato red onion tomatoes black olives red onion cilantro olive oil lime salt ground pepper cilantro lime slice
Viewed: 88 - Published at: 9 years agoIngredients
- 4 eggs
- 4 tablespoons milk
- 2 tablespoons olive oil
- 14 cup feta cheese, crumbled
- 14 cup kalamata olive, sliced
- 14 cup fresh tomato, diced
- 14 cup red onion, diced
- 1 medium tomatoes, diced
- 1 ounce kalamata black olives, chopped
- 14 cup red onion, diced
- 2 sprigs fresh cilantro, chopped
- 2 ounces olive oil
- 1 lime, juice and zest
- 1 pinch sea salt
- 1 pinch ground pepper
- spig cilantro
- lime slice
Method
- Whisk together the eggs and milk.
- Cook 1/2 of the egg mixture in hot nonstick pan with the olive oil until the eggs just begin to set.
- Add half the feta cheese, black olives, red onions, and tomatoes and continue to cook.
- Place the omelet on a plate and fold.
- Serve with a few Tablespoons of fresh salsa on top.
- Repeat the process for the second omelet.
- Garnish with a piece of cilantro and slice of lime.
- SALSA: In a small bowl, incorporate all the ingredients; mix well and refrigerate for 30 minutes before serving.
