3 tbsp. olive oil
6 eggs, beaten
1/2 c. crushed Feta cheese
Oregano
Minced parsley

Pour olive oil in to a heated skillet, lower fire and add eggs, shaking the pan to spread the eggs evenly and to keep them from sticking. When the eggs are smooth and almost cooked, place the crushed Feta in the center and sprinkle with oregano and a dash of olive oil. Fold the omelette over the cheese on both sides and cook a few minutes longer, until the cheese melts. Carefully slide the omelette onto a platter, and sprinkle with minced parsley. Serve at once with chilled sliced tomatoes for a perfect accompaniment.