Feta, Tomato & Spring Onion Omelette

Finely chop the onion and spring onions. Dice the tomatoes.

Heat the olive oil in a non-stick pan over medium heat. Add the onion and cook for 3 minutes, until softened.

Add the spring onions and diced tomatoes, and cook for another 3 to 4 minutes, until the tomatoes soften slightly.

Meanwhile, crack the eggs into a bowl. Season with salt, pepper, and oregano, and whisk until combined.

Pour the eggs over the vegetables in the pan and let them set for 1 minute without stirring.

Crumble the feta evenly over the top.

Cook over low to medium heat for 4 to 5 minutes, gently lifting the edges so the uncooked egg flows underneath, until the eggs are just cooked.

Fold the omelette in half, slide onto a plate, and serve warm.