Ingredients

4     eggs
4 tbsp (60 ml)     milk
2 tbsp (30mL)     olive oil
¼ cup (50mL)     crumbled feta cheese
¼ cup (50mL)     sliced Kalamata black olives
¼ cup (50mL)     diced fresh tomatoes
¼ cup (50mL)     red onions

Salsa
1     medium tomato
1 oz (25g)     chopped Kalamata black olives
¼ cup (50mL)     red onions
2     sprigs fresh cilantro, chopped
2 oz (55mL)     olive oil
Juice and zest of one lime
Pinch of sea salt and ground pepper.

Directions

Omelet
Whisk together the eggs and milk. Cook ½ of the egg mixture in hot non-stick pan with the olive oil until the eggs just begin to set. Add half of the feta cheese, black olives, red onions and tomatoes and continue to cook. Place the omelet on a plate and fold. Serve with a few tbsp of fresh salsa on top. Repeat the process for the second omelet. Garnish with a piece of cilantro and slice of lime.

Salsa
In a small bowl incorporate all the ingredients mix well and refrigerate for 30 minutes before serving.