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.
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.
Read MoreVery 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.
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.
Added bacon, included all veggies, used tomato basil feta, did not use the spices
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!
Nice! Used half suggested amounts for feta and cheddar. Any suggestions for a nice bread to go with this?
Washed down with a glass of apple cider.
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!
I made it with yellow peppers and threw in some half and half instead of milk not sure how much. It was amazing.
Delicious! We reduced the feta a bit, and omitted the cheddar cheese. It was a quick and easy dinner. This recipe would work well with other additions as well. A keeper!
This is a delicious recipe. I have a jar of Greek seasoning . I used about 1/4 tsp of that. I halved the recipe for 2 people. I make a lot of omelettes with feta. The veggies all together was a pleasant surprise. I will definitely make again !
Hi. That is almost exactly how I cooked it, except I did not include cheddar. Just a curious observation: I noticed that you and some other contributors refer to some Mediterranean ingredients or even recipes as (Greek), such as the feta cheese here, which is not indigenously Greek, but originally borrowed from the Levantine area.
Really good flavor as is, but I'll try adding a few chopped kalamata olives next time.
