Veronica's 3-egg Omelet w/BeachGirls Cucumber Dip

DH gives this omelet 4 stars (out of 5). He said it was very tasty and is a keeper for weekend breakfasts. We always have greek omelets when we go out for breakfast so I decided to try and recreate in my own kitchen.

• Ready In: 30 mins
• Serves: 1
• Yields: 1 omelet

Ingredients

• 1⁄2 tablespoon butter
• 3  eggs
• 1⁄8 cup milk
• 1  dash ground cayenne pepper (optional)
• 1  dash white pepper (optional)
• 1  dash Tabasco sauce (optional)
•  salt
• 1⁄4 cup feta cheese (crumbled)
• 1⁄4 cup  chopped onion (yellow or purple)
• 2  ounces  gyro meat (crumbled or cut into small pieces)
• 1⁄4 diced tomato (optional)
• 2  tablespoons cucumbers, dip (Zaar's Cucumber Dip)

Directions

1. In a small mixing bowl, combine eggs, milk and seasoning.
2. Whip well until foamy.
3. In a skillet, heat the buter, add the gyro meat and onions.
4. Saute until the onions are tender and meat is heated through.
5. Add the eggs and cook until firm enough to turn over.
6. Flip over, sprinkle Feta Cheese (reserving 1 tsp) and tomatoes on top and cook for 1-1/2 to 2 minutes.
7. (cover so that the cheese melts slightly).
8. Fold in half and place on serving plate.
9. Top with 1/8 cup of BeachGirls cucumber dip, recipe#54096 and the 1 tsp crumbled feta cheese.
10. Serve at once.