Ingredients

• 3 eggs
• 2 tbsp Ayvalık Mature Harvest Extra Virgin Olive Oil
• 1 scallion, finely chopped
• 1 tbsp chopped parsley
• 1 tbsp chopped dill
• 1 tsp dried oregano
• 50 g feta or ricotta cheese
• Salt and black pepper, to taste

For serving: a few slices of tomato and cucumber

Directions

Prep

Crack the eggs into a mixing bowl and whisk well. Stir in the chopped scallion, parsley, dill, and oregano. Season with salt and black pepper.

Heat the Pan

Warm a medium skillet over medium heat. Add the olive oil and swirl to coat the surface.

Cook the Omelet

Pour the egg mixture into the pan and cook on low heat. When the bottom begins to set, crumble the cheese evenly over the top.

Fold & Serve

Gently lift the edges with a spatula to check doneness. Once the bottom is fully cooked, carefully fold the omelet in half. Cook a few seconds more, then slide onto a plate.

Presentation

Serve with sliced tomatoes and cucumbers. If you like, drizzle a little more extra virgin olive oil on top.