Mediterranean Omelet

6 eggs

¼ cup milk

1-2tbsp. chopped basil

1 tbsp. oregano

1 med. sized tomato, chopped

1 med. sized onion, chopped

1med. green pepper, chopped

1-2 handfuls crumbled feta cheese

Salt and pepper to taste

Olive oil

Execution:

Mix eggs and milk with a whisk or in a blender or food processor. They need to become fluffy. Coat the bottom of a medium sized frying pan with olive oil. You can also use a non-stick cooking spray, but these tend to have a bit of a strange taste that gets into the food. Sauté the peppers, onions, and tomatoes. Remove from heat and drain the excess water from the vegetables. Coat the pan again with oil or cooking spray and set the oven on low-medium heat. Pour the egg mixture into the pan. Sprinkle all remaining ingredients, including the tomatoes, onions and peppers on top of the eggs, distributing evenly. Let the eggs cook slowly. You can cover the pan for the eggs to cook faster. However, do not turn up the heat or the eggs will burn. This omelet does not need to be folded or flipped. Simply allow it to cook slowly until the eggs are no longer watery. When there is no more water in the eggs, take a large plate and place it on top of the pan. Remove the pan from the heat. Place one hand on top of the plate and hold the frying pan by the handle. Flip the omelet onto the plate. If the pan has been coated properly the omelet should come right out. The omelet should be light brown, but not burned. It may take 20-30 minutes for the eggs to completely cook with this method, but the eggs will be light and airy.

To serve, cut the omelet into pie pieces. Important! Make sure to cook the vegetables first. Do not place them in the omelet raw. They will not cook properly and will also slow down the pace at which the omelet cooks because their water will be released into the eggs.