Greek Omelete

I am the world's worst omelet cook.   I don't mean to toot my own horn, but I can cook fairly well......except omelets.  They ALWAYS end up looking like piles of weird scrambled eggs with various fillings.  

They taste good...but look awful.  Therefore, I refuse to include a picture.

The other night I was trying to use up some Mediterranean ingredients and figured...why not make an omelet.  This time I'll be super patient and cook it low and slow and it will be fab........WRONG!  It didn't look like much, but smelled deliciously salty and creamy all at once.   They taste got even better from there.

 Thank goodness my husband isn't much of a cook so he didn't know what it was "supposed" to be.  :)

Serves 2 (with a big salad)

• 6 eggs
• Bit of feta cheese (sorry I'm not sure how much I used)
• 2 big handfuls of basil, chiffonaded
• 2 handfuls of cherry tomatoes, sliced
• 1 tsp garlic, minced
• 2 Tbl milk
• Pinch salt and pepper

1. Saute the garlic and tomatoes...try to drain some/most of the liquid (here is where I failed)
2. Add the eggs (beaten mixed with a little milk, salt, and pepper) and cook into an omelet (sorry again, can't even describe how to do this)
3. Before you flip it, or fold it (I can sorta do the latter), add the feta and most of the basil so it can sink into the eggs.
4. Flip it or fold it (help!)
5. Cook until it is as brown as you like it (I do NOT like runny omelets so I make mine a toasty golden brown color)
6. Top with remaining basil and serve

I promise it's good....and if you make a pretty one...pleeeeeeeeeeeeeeeeeease teach me how!