My sister woke up last Saturday morning craving an omelette. Why you ask? Well, luckily my interest in my sisters' cooking always makes me inquisitive, so I asked her what caused her craving. She said she had dreamt about our father that night. Our dad, who passed away many years ago, was a restaurant / pizzeria owner (yes, I know—so cliché!) and we rarely saw him as he worked an insane amount of hours a week. The only times we did see him was on the weekend. My sister also explained that one of her favorite memories of my dad was his cooking for us. This was not something he did frequently as he probably was too tired and I’m sure he didn’t want to get in my mother’s way. But there were times when he made us breakfast, and he always made an amazing omelette. My dad loved using tomatoes as I think they were his favorite fruit—yes a tomato is a fruit. He particularly liked them for his omelette. I remember how he would make the eggs and plate them and how the plate would eerily move on the counter (from the heat). My dad would say it was magic! Nevertheless, magic or not, the eggs tasted wonderful! Well, last Saturday, for the first time, my sister tried to replicate his recipe. There is really not too much to it and not sure if she got it exactly the same as my dad used make, but the omelet tasted pretty darn good. I think my dad would have been pleased! Hopefully, you will like it too!

Ingredients:

• 6 organic eggs
• 1 tablespoon of milk
• Drizzle of olive oil
• 3 large ripe tomatoes (you can use those tomatoes that are overly ripe and trying to decide what to do with)
• 1 cup feta
• 1 tablespoon oregano 
• Salt and pepper

Directions:

1. Crack the eggs into a medium mixing bowl and add the milk.
2. Add a little salt and pepper and whisk until mixed well and foamy.
3. Heat your pan with olive oil under medium high heat.
4. Take the large, ripe tomatoes and cut in half and squeeze the tomato into the mixing bowl. (Kind of like squeezing a lemon; get whatever you can in there!) Now give it another whisk.
5. Once the pan is hot, pour in the egg mixture into the pan.
6. Using a wooden spoon gently pull at the sides so that all the egg mixture cooks. This should be done over a medium low heat.
7. When the eggs look almost cooked/set (still a little wet looking), toss the crumbled feta and oregano.
8. Take off heat and cover tightly so that the feta can soften and melt a bit and the eggs can finish cooking.

Kalh orexi!