Greek Omelet
Source: Marilyn B.
Makes 2-3 servings

4 eggs
2 tbls water
hot pepper sauce (to taste)
freshly ground pepper (to taste)
l tbls olive oil
4 green onions, chopped
1 plum tomato, chopped
2-3 blacked olives (sliced)
1 tbls fresh mint
2 oz feta cheese

In a bowl, beat together eggs, water, hot pepper sauce and pepper. In a large nonstick skillet heat oil over high heat. Pour in egg mixture and cook over medium-high heat until edges are just set. Sprinkle green onions, tomato, mint, olives and Feta over eggs. Reduce heat to low and cook until eggs are nearly set. Using two spatulas, flip over opposite sides of omelet to meet in center. Turn out onto platter and serve.