Greek omelet with feta

Ingredients for 1 servings:

• 3 eggs, size M
• 2 tbsp olive oil
• 2 onions, red
• 6 cherry tomatoes or cocktail tomatoes
• 1 handful of olives
• 100 g feta cheese
• salt and pepper
• 1 pinch(s) chili powder, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Low-carb

Halve the onions and slice into thin strips. Wash and finely chop the tomatoes, then slice, quarter, or halve them. Crumble the feta. Whisk the eggs with a splash of mineral water and season. Turn on the oven grill. This function does not dictate the temperature. Pour the olive oil into a cast-iron pan, sauté the onions, then add the tomatoes and olives (I used pitted black olives). Reduce the heat and add the eggs. Cook together in the pan for about 2 minutes, then turn off the heat. Spread the feta over the egg and place the pan under the grill in the oven for about 5 minutes.