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Greek Omelet with Asparagus and Feta Cheese

4

30 min

Greek Omelet with Asparagus and Feta Cheese

Greek Omelet with Asparagus and Feta Cheese Photo 1

Category

Egg appetizer

Time

30 min

Serving

4 persons

Calories

321

Rating

4.00★ (27)

Cuisine

Author: Victoria Buriak
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

  • olive oil: 2 Tbsp
  • spears fresh asparagus, trimmed and: 6 piece (chopped)
  • red bell pepper: 0.5 piece (chopped)
  • cherry tomatoes: 0.5 cup (halved)
  • fresh spinach: 0.5 cup (chopped)
  • garlic: 0.5 tsp (minced)
  • oregano: 0.5 tsp (dried)
  • basil: 0.5 tsp (dried)
  • salt: (to taste)
  • butter: 2 Tbsp
  • eggs: 6 piece
  • whole milk: 0.25 cup
  • crumbled feta cheese: 0.5 cup
  • cheddar cheese: 0.25 cup (shredded)

Metric Conversion

Stages of cooking

Greek Omelet with Asparagus and Feta Cheese Photo 21
Greek Omelet with Asparagus and Feta Cheese Photo 32
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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.
    Greek Omelet with Asparagus and Feta Cheese Photo 2
  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.
    Greek Omelet with Asparagus and Feta Cheese Photo 3
  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.
    Greek Omelet with Asparagus and Feta Cheese Photo 4

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