Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set.
When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half.
Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.
Recipe from Good Food magazine
1 tsp olive oil
2 eggs, lightly beaten
4 tomatoes, roughly chopped
25g feta cheese, crumbled
mixed salad leaves, to serve