How to make
For each omelette, beat two eggs with a tablespoon of milk and a pinch of salt. Heat one tablespoon of oil in a skillet on medium heat for each.
Add the eggs, put a lid on the pan and cook until ready. Wash the tomatoes, cut the tops off and remove the insides using a spoon.
For the tomato stuffing, mix the tomato insides in a bowl, add the yoghurt, crumbled feta cheese, and small cubes of cucumber.
Season with salt, crushed garlic and oil. Mix and fill the tomatoes. Serve each omelette with two stuffed tomatoes.
