Classic Greek Omelet

For The Omelet:

1. Add eggs to a small mixing bowl together with 1 teaspoon of water. Season with salt and pepper. Beat vigorously with a fork for a minute or two then set aside.
2. Add a splash of olive oil inside a non-stick pan (I used one that's 28 cm/11-inch in diameter). The oil should be just enough to cover the bottom of the pan. Heat the oil over medium-high heat.
3. Add the onion and pepper and drop the heat to medium-low. Cook for a minute until vegetables soften a little bit without letting them get any color. Then add the slices of tomato and cook for a minute more. Flip the veggies a little to cook evenly all over.
4. Pour the beaten eggs evenly over the vegetables. Then sprinkle the feta cheese on top.
5. Cook for 1-2 minutes until the omelet starts to set. Shake the pan a bit to ensure the omelet doesn't stick to the bottom. Then tilt the pan a bit and with a wooden spoon or spatula move the cooked omelet edges towards the center letting the uncooked runny egg fill that space.
6. Once most of the runny eggs have set you can either flip the omelet or put a lid on the pan and cook the omelet as is.
7. To Flip The Omelette: Take a plate that fits inside the pan. Hold the plate inside the pan with one hand keeping the omelet in place. Then with the other hand tilt the pan towards one side letting any excess oil to pour out from the side of the pan. Then with a quick movement turn the pan upside down for the omelet to land on the plate. Transfer the omelet back to the pan with the cooked side upwards. Raise the temperature to medium-high and cook for 2 minutes more. Shaking the pan every now and then so the cheese won't stick at the bottom.
8. Transfer the omelet to a plate and serve with fresh ground pepper and dried oregano on top.
9. To Cook The Omelet Without Flipping: Turn heat to low. Put a lid on the pan and cook the omelet for 2-3 minutes more.
10. Fold omelette with the help of the spatula and transfer to a plate.