Sauté onion and garlic in ½ tablespoon oil in a skillet over medium heat for 2 minutes, until soft and fragrant.
1 tablespoon extra virgin olive oil, ½ small onion, 1 clove garlic
Add the bell pepper and tomatoes. Continue cooking for 2 minutes.
1 small green bell pepper, 1 medium tomato
Remove the vegetables from heat, transfer to a bowl, and set aside.
Pour eggs in pan and let sit for 2 minutes until edges cook and eggs start to set.
3 whole eggs
Arrange the onion and pepper mix over one half of the omelette once the eggs are almost cooked through.
Break the cheese into smaller pieces and sprinkle over the onion and peppers. Add chopped olives.
1 ounce feta cheese, 6 whole Kalamata olives, ¼ teaspoon ground black pepper
Fold the second side of the omelette over on top of the filling.
Serve with balsamic vinegar and the remaining olive oil poured over the top.
1 teaspoon balsamic vinegar