Greek Omelet with Feta, Tomatoes and Olives

By michellecresta

Ingredients

• 2 eggs
• 1/4 cup crumbled feta cheese
• 10 cherry tomatoes, halved
• 5 kalamata olives, pitted and chopped
• 1 scalion, thinly sliced (about 2 Tablespoons)
• 2 large basil leaves, thinly sliced plus extra for garnish (optional)
• 1/4 teaspoon extra-virgin olive oil
• Freshly ground black pepper
• Salt

Preparation

Step 1

Add the eggs, feta, tomatoes, olives, scallion, basil, olive oil, about 5 twists of fresh pepper, and a pinch of salt to a 16 ounce wide mouthed mason jar. Screw on the lid.
Just before cooking, shake until the mixture is well blended. Remove the lid and microwave until the omelet rises to 2 inches from the top of the jar and the eggs are mostly set. 1 1/2 to 2 minutes. Let rest for 5 minutes.
Carefully remove jar from microwave. Sprinkle with basil if desired.