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How to Make Greek Omelet with Asparagus and Feta Cheese - A Step-by-Step Guide

When it comes to starting the day off right, a good breakfast is essential. And what could be better than a delicious and nutritious Greek omelet with asparagus and feta cheese? This flavorful dish is a perfect way to kickstart your morning and keep you feeling satisfied until lunchtime.

Asparagus is a nutritious and delicious vegetable that adds a pop of color and flavor to this omelet. Rich in vitamins and minerals, asparagus is a wonderful addition to any meal. Combined with cream...

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Ingredients

  • 2 tablespoons olive oil
  • 6 spears fresh asparagus, trimmed and chopped
  • ½ red bell pepper, chopped
  • ½ cup cherry tomatoes, halved
  • ½ cup chopped fresh spinach
  • ½ teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt to taste
  • 2 tablespoons butter
  • 6 large eggs
  • ¼ cup whole milk
  • ½ cup crumbled feta cheese
  • ¼ cup shredded Cheddar cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 1 large omelet

  • Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
  • Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
  • Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.

    • Nutrition

    321 cal.

    • Total Fat: 27g
    • Saturated Fat: 12g
    • Cholesterol: 320mg
    • Sodium: 452mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 26mg
    • Calcium: 222mg
    • Iron: 3mg
    • Potassium: 307mg

    Categories

    Breakfast recipes
    Greek recipes
    Omelet recipes
    Asparagus recipes
    Feta cheese recipes