Dill potatoes and Greek Omelet

Red potatoes
Fresh chopped dill (about a handful)
Olive oil (just enough to coat potatoes)
Salt and pepper (to taste)
Butter (or margerine)
Eggs
Feta (crumbled or cut in chunks)
Cherry tomatoes, halved

Preheat oven to 400 degrees
Cut red potatoes in quarters (wedges).
Toss potatoes and dill in a bowl with just enough olive oil to coat them.
Add salt and paper.
Bake at 400 degrees until brown and crispy (30-60 minutes??? our oven's off, so I never know)

Scramble eggs in a bowl and set aside until potatoes are ready to come out of oven. Take the potatoes out and set aside to cool for 5 minutes while you make the eggs. Grease pan, pour scrambled eggs onto skillet or pan. Let cook until just the top is runny, then flip. Add feta and tomatoes to omelet and fold.

Eat.