Whisk eggs, oat milk and salt.

Add olives and sun dried tomatoes.

Add oil to a frying pan and add the egg mixture, let it sit in the pan for a few minutes, before moving the pan around to distribute the eggy parts that have yet to stabalise.

Check the underside after about five minutes, when it starts to brown, fold in half (and quarters if you as me can’t move an omelet nicely on to a plate).

Let cook for another few minutes, then take off heat and slip on to a plate.

Crumble feta cheese over your omelet.

Serve with leftover lettuce and cherry tomatoes, or whatever else you have in the fridge you need to eat before it goes bad.