Ingredients (serves 4)

• 8 eggs, at room temperature
• 1 tablespoon butter
• 60g feta cheese, crumbled
• 1/2 cup grated tasty cheese
• buttered wholegrain toast, to serve
  Tomato salad
• 200g grape tomatoes, halved lengthways
• 1/4 cup pitted kalamata olives, halved lengthways
• 1/2 small red onion, thinly sliced
• 1/2 cup flat-leaf parsley leaves, chopped
• 2 teaspoons red wine vinegar

Method

1. Make tomato salad: Combine tomatoes, olives, onion and parsley in a bowl. Drizzle with vinegar. Season with salt and pepper. Stir to combine. Cover and set aside.
2. Crack the eggs into a bowl. Season with cracked black pepper. Beat lightly with a fork. Preheat oven to 160°C.
3. Heat a 16cm (base), non-stick frying pan over medium-high heat. Add 1 teaspoon of butter and swirl to coat. Pour in one-quarter of the egg mixture. Tilting pan to allow uncooked egg to run over base, cook for 1 minute or until partially set.
4. Sprinkle one-quarter of the feta and tasty cheeses over the top. Cook for 1 minute or until the omelette base has set (top should still be wet). Fold omelette in half to enclose filling. Place on an oven tray and keep warm in the oven. Repeat with remaining butter, egg mixture and cheeses to make 3 more omelettes. Serve with tomato salad and toast.

Notes & tips

• You can use a 20cm (base), non-stick frying pan to make 2 omelettes and halve the total cooking time. Follow steps 3 to 4 and cut omelettes in half to serve 4.
  
  Omelette tips
• Whisk eggs lightly with a fork - over-whisking will incorporate too much air into the mixture, resulting in a souffle-like texture. Yolks and eggwhites should be only just mixed together.
• Use a non-stick, shallow frying pan. This makes it easy to slide out the omelette without it breaking.

Source