Beat the eggs with a few pinches salt, then add
the scallions, garlic, and herbs. Preheat the broiler.
Heat the butter and oil in an 8- or 10-inch skillet until foaming.
Pour in the eggs, lower the heat, and distribute the tomatoes and
feta evenly over the top. Cook until the eggs: are set, then slide
the pan 4 to 6 inches under the broiler and brown the top. Instead
of inverting the omelet, slide it onto a large platter, keeping the
top side up. Garnish with the additional marjoram and serve.
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