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This recipe was uploaded by ritacooksitalia
Put the cherry tomatoes in a bowl and add a tiny bit of dried oregano and sugar. Drizzle with ex virgin olive oil and season with sea salt and freshly ground black pepper.
Heat a large non-stick frying pan, add the butter and the oil. When the butter is foaming pour the eggs mixture into the pan, cook for 2 minutes at medium heat.
Lower the heat and scatter the cheeses around on one half of the omelette, top with the cherry tomatoes mix and cook for 4 more minutes.
Fold the omelette in half, and remove from heat. The eggs should be set but still be shiny.
Transfer to a plate and serve with a crunchy salad and bread.