Greek Omelet with Asparagus and Feta Cheese Recipe - Allrecipes.com
Greek Omelet with Asparagus and Feta Cheese Recipe
  • READY IN 30 mins

Greek Omelet with Asparagus and Feta Cheese

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 large omelet Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Jan 13, 2013

Brunch pleaser!

 
May 24, 2015

I made it with yellow peppers and threw in some half and half instead of milk not sure how much. It was amazing.

 

7 Ratings

Apr 14, 2015

This was fabulous!!!! :)

 
Dec 30, 2014

Added bacon, included all veggies, used tomato basil feta, did not use the spices

 

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Nutrition

  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 5.3 g
  • 2%
  • Cholesterol
  • 320 mg
  • 107%
  • Fat
  • 27 g
  • 41%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 413 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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