In a non-stick skillet, heat 1 teaspoon of extra virgin olive oil over low heat. Once the oil shimmers, add 1 minced garlic clove and sauté for about 2 minutes until fragrant and golden.

Next, add 1 small diced tomato and ¼ cup sliced green bell pepper to the skillet, increasing the heat to medium. Stir the vegetables and cook for an additional 2 minutes until they soften.

Return the skillet to the stove and add the remaining olive oil if needed. Pour in 3 whisked eggs, letting them sit undisturbed for about 2 minutes over medium heat.

When the eggs are almost fully set, layer the sautéed vegetable mixture over one half of the omelet. Sprinkle 1 ounce of crumbled feta cheese and 4 chopped Kalamata olives on top.

Gently fold the omelet in half, covering the filling, and allow it to cook for another minute until the cheese starts to melt. Serve with 1 teaspoon of balsamic vinegar, garnished with parsley, salt, and pepper.