Medium French Breakfast

Greek Omelet with Asparagus and Feta Cheese

Name: Greek Omelet with Asparagus and Feta Cheese
Prep time: 34 min
Cook time: 54 min
Total time: 88 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons olive oil; 6 spearss fresh asparagus , trimmed and chopped; 0.5 reds bell pepper , chopped; 0.5 cups cherry tomatoes , halved; 0.5 cups chopped fresh spinach; 0.5 teaspoons minced garlic; 0.5 teaspoons dried oregano; 0.5 teaspoons dried basil; salt to taste; 2 tablespoons butter; 6 large eggs; 0.25 cups whole milk; 0.5 cups crumbled feta cheese; 0.25 cups shredded Cheddar cheese

Total Time

1h 28m

34m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Medium

28 views

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This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.

Ingredients

2 tablespoons olive oil
6 spearss fresh asparagus , trimmed and chopped
0.5 reds bell pepper , chopped
0.5 cups cherry tomatoes , halved
0.5 cups chopped fresh spinach
0.5 teaspoons minced garlic
0.5 teaspoons dried oregano
0.5 teaspoons dried basil
salt to taste
2 tablespoons butter
6 large eggs
0.25 cups whole milk
0.5 cups crumbled feta cheese
0.25 cups shredded Cheddar cheese

Instructions

1

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.
2

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.
3

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.