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Greek Omelet with Asparagus and Feta Cheese
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a Greek-inspired omelet with vibrant veggies, feta cheese, oregano, and basil for a burst of Mediterranean flavor.
Ingredients:
  • 2 tablespoons olive oil
  • 6 spears fresh asparagus, trimmed and chopped
  • 0.5 red bell pepper, chopped
  • 0.5 cup cherry tomatoes, halved
  • 0.5 cup chopped fresh spinach
  • 0.5 teaspoon minced garlic
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • salt to taste
  • 2 tablespoons butter
  • 6 large eggs
  • 0.25 cup whole milk
  • 0.5 cup crumbled feta cheese
  • 0.25 cup shredded Cheddar cheese
Instructions:
  • In a large skillet over medium heat, sauté asparagus and red bell pepper in olive oil until slightly softened, about 3 minutes. Add cherry tomatoes, spinach, garlic, oregano, basil, and salt. Cook until tomatoes are soft, and spinach wilts down, 3-5 minutes. Plate the vegetables and set aside.
  • Heat butter in a clean skillet over medium heat until melted. In a bowl, whisk together eggs and milk. Pour the mixture into the hot butter, swirling the skillet to evenly coat the bottom. Use a spatula to lift the edges and tilt the pan to let the uncooked egg run underneath and cook. Repeat around the pan until the omelet is fully cooked. Lastly, sprinkle the omelet with salt.
  • Place the cooked asparagus mixture on one side of the omelet, then top it with a sprinkle of feta and Cheddar cheeses. Carefully fold the omelet in half over the fillings, gently pressing the edges to seal. Cook for 1 to 2 minutes until the filling is hot and the Cheddar cheese is melted. Cut into slices before serving.

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