Directions
1. In an 8-inch non-stick skillet, melt 2 teaspoons of butter over medium-high heat.
2. In a bowl whisk together two eggs, 1 tablespoon of oregano, salt and pepper.
3. Pour the egg mixture into the skillet. Cook for 3 minutes or until almost set, gently lifting edges with spatula to allow uncooked eggs to flow underneath.
4. Sprinkle half of the omelette with 2 tablespoons of feta cheese and 2 tablespoons of olives.
5. Fold uncovered half over top and cook for 2 minutes.