This morning I paid tribute to our local, cosmopolitan cuisine in an off-the-cuff omelette that was part Greek, a dash of Italian, a hint of Mexican and, above all, a good dose of GreatGrub.

Ready

• 4 eggs
• 8 oz feta cheese, chopped into small pieces
• 1 medium red onion, chopped
• 1 Tbl balsamic vinegar
• Touch of milk (aprox 1 tablespoon)
• Dash of tabasco sauce, (optional)
• Pinch of salt
• Olive oil

Set

• medium sized bowl
• skillet or frying pan (for onions)
• non-stick frying pan (for omelet) with top
• fork or whisk

Go

1. Coat the bottom of the skillet with olive oil and over a medium heat saute the chopped onion until tender and golden (aprox 5 minutes).
2. Add balsamic vinegar to onion and a pinch of salt and stir well. Note that you can add more balsamic according to taste.
3. Remove from heat and set aside.
4. Crack eggs into a medium sized bowl.
5. Add a touch of tabasco, milk and a pinch of salt and beat with a fork or whisk until eggs are mixed.
6. Coat the bottom of a non-stick pan with olive oil and preheat over a medium heat.
7. Add egg to the pan.
8. Add the feta cheese to ½ the eggs _(leaving room to fold the top over)
9. Add the balsamic glazed onion over the cheese.
10. Reduce heat to medium low and cover for 3 minutes.
11. Remove cover and check eggs.
12. Once the eggs are cooked through, fold the empty half over the half with the onion and cheese.
13. Remove from heat and serve

What you should know

I find that tabasco sauce is a wonderful and subtle flavoring for eggs and provided you use just a dash does not make the eggs spicy.