Feta cheese, tomato and onion omelet

1. Peel and chop the onions.
2. Wash, peel and grate the tomatoes.
3. Crumble the Horio Light White Cheese
4. In a big pot, warm Horio Koroneiki Variety and sauté the onions until they turn golden brown. Add the tomatoes and salt and boil the mixture over low heat for about 30 minutes, until its liquid evaporates and the sauce reduces as much as possible.
5. Add the oregano and just before the sauce gets thicker add the sugar.
6. Add the eggs and stir with a wooden spoon in order for it to become one with the sauce.
7. Sprinkle with basil and dill.

Note: You can either add the feta cheese at the beginning (step 4) or at the end (step 6) of the execution, depending on your preferences