Feta Cheese Flat Omelette with Fresh Herbs By Marlena Spieler Serves 2-3 Notes This recipe serves 2 to 3 people. To increase servings, double the recipe and make two omelettes, or make one large, thicker omelette. The omelette may also be made in a French style, with the cheese and herbs added once the eggs are in the pan and ready to be rolled, but I prefer the utter simplicity of this delicious dish. Ingredients 3-4 ounces/90-125g feta cheese - preferably sheep's milk feta - from Greece - Bulgaria or France 4-6 eggs - lightly beaten 2 tablespoons coarsely chopped fresh dill 1 spring onion - or fresh young garlic shoot finely chopped 2 tablespoons olive oil or as desired Method Dice or break up the feta cheese, then gently mix it in with the eggs, dill and spring onion or green garlic shoots. Heat the olive oil in a 10 inch or so pan until it is just smoking, then pour in the egg-cheese-herb mixture, lower the heat and cook, pulling up the edges and letting egg run under. You want the edges to be slightly browned and crisped, the inside of the omelette to eventually be firmed. When the egg is nearly set, remove from the heat. Turn on the broiler to high and set the omelette underneath it, cooking its top until lightly gilded and slightly puffy. Serve at once, accompanied by crusty bread and a plate of olives and tomatoes (if its summer) or shredded raw cabbage sprinkled with oregano, olive oil and lemon, if its winter.