Mediterranean Open-Face Omelette
An open-face omelette scattered with black olives, crumbled feta, and cherry tomatoes for a savory breakfast with bright, salty flavor.
Leaving the omelette open rather than folding it lets you layer the toppings right into the eggs as they finish cooking, so every bite gets a little of everything. Briny olives and salty feta mean this one needs very little added salt. A quick run under the broiler sets the top without drying out the eggs underneath.
Ingredients
Method
Tap a number to mark a step donePreheat the broiler and position a rack in the upper third of the oven so the top browns quickly.
Whisk the eggs, milk, and black pepper together in a mixing bowl until well combined and slightly frothy on top.
Heat the olive oil in an oven-safe skillet over medium heat and pour in the whisked eggs all at once.
Cook undisturbed for about 3 minutes, until the edges set and the center is still mostly liquid and glossy.
Scatter the cherry tomatoes, black olives, and feta evenly over the top of the eggs before it goes under the broiler.
Transfer the skillet to the broiler and cook for 2 to 3 minutes, until the top is just set and lightly golden.
Slide the omelette onto a plate, cut into wedges, and finish with chopped oregano scattered over the top.
Kitchen note
Halve the olives and tomatoes so every wedge gets an even share of toppings instead of a few pieces landing all in one spot.
