17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 Facts

321 calories; 27 g total fat; 320 mg cholesterol; 413 mg sodium. 5.3 g carbohydrates; 15.5 g protein; Full Nutrition


Reviews (11)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/24/2015
I made it with yellow peppers and threw in some half and half instead of milk not sure how much. It was amazing.
(1)

Most helpful critical review

Rating: 4 stars
08/23/2015
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.
(4)
17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/23/2015
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.
(4)
Rating: 4 stars
01/13/2013
Brunch pleaser!
(2)
Rating: 4 stars
04/24/2016
A good basic recipe added lots more of all stated ingredients plus as another reviewer suggested thyme oregano basil onion and about a tablespoon of butter. Next time I'll add some white wine to the sauce. With my additions there's enough left for dinner tomorrow night which will equal 4 servings as the main course. I'm looking forward to seeing as one reviewer said whether it's better the second night!
(1)
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Rating: 5 stars
05/24/2015
I made it with yellow peppers and threw in some half and half instead of milk not sure how much. It was amazing.
(1)
Rating: 5 stars
12/30/2014
Added bacon included all veggies used tomato basil feta did not use the spices
(1)
Rating: 5 stars
04/14/2015
This was fabulous!!!!:)
(1)
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Rating: 5 stars
04/27/2016
Made it to the exact recipe and the whole family enjoyed all the flavors this meal had to offer. Definitely keeping this one. Thanks for the awesome recipe. I will however make these into individual omelets from now on.
(1)
Rating: 5 stars
04/27/2016
Really delicious meal. I spent 1h for cooking. And I think that there should be a quarter of cup of feta; half of cup it's too much. Definitely I will cook it again!
(1)
Rating: 4 stars
01/18/2018
Really good flavor as is but I'll try adding a few chopped kalamata olives next time.