2 tsp (10 ml) butter or olive oil
8 eggs, beaten
2 tomatoes, seeded and chopped
4 oz (100 g) feta cheese, crumbled
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Heat the butter in a skillet over moderate heat. Pour in the
eggs and
cook until partially set, stirring constantly. Add the
remaining
ingredients and stir gently until cooked to the degree you
prefer.
Serves 4 to 6.
