A delightful twist on the classic Greek omelet, packed with Mediterranean flavors.
Heat half of the olive oil in a frying pan over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Sauté the red onion and red bell pepper until softened, about 5 minutes.
Stir occasionally to cook the vegetables evenly.
Add the black olives and oregano to the pan and cook for another 2 minutes.
Mix well to coat the vegetables with the seasoning.
In a mixing bowl, beat the eggs with black pepper until well combined.
Whisk the eggs vigorously for a fluffier texture.
Pour the egg mixture into the pan, spreading it evenly over the vegetables.
Tilt the pan to ensure the eggs cover the entire surface.
Sprinkle the crumbled feta cheese over the top and cook until the eggs are set, about 5 minutes.
Cover the pan with a lid for even cooking.
Carefully fold the omelet in half and slide it onto a plate.
Use a spatula to gently fold the omelet without breaking it.
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