Greek Omelet with Asparagus and Feta Cheese

Greek Omelet with Asparagus and Feta Cheese

Valerie's Kitchen 281

"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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30 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 27 g
  • 41%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 320 mg
  • 107%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



Brunch pleaser!

Very yummy and satisfying. Great for an easy lunch or dinner. Throw it on a bed of greens and it goes well with the salty feta and olives.

This was fabulous!!!! :)

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

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