Wash the tomatoes and cut into thin slices, peel and finely dice the shallot, cut the feta into 1 cm cubes. Whisk the eggs with salt, pepper, paprika and mineral water.
Heat the oil in a coated pan. Fry the shallots in it until translucent. Pour in the eggs, cover with tomato slices, spread the feta pieces on top and let the eggs set. Serve the omelette garnished with parsley or basil.
Tip: the omelette will freeze faster if you put the pan in the oven for a short time at top heat, then the feta will also be nice and soft.
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