Delicious Greek Omelet Recipe with Asparagus and Feta

Ingredients

• 2 tablespoons olive oil
• 6 spears fresh asparagus, trimmed and chopped
• 0.5 red bell pepper, chopped
• 0.5 cup cherry tomatoes, halved
• 0.5 cup chopped fresh spinach
• 0.5 teaspoon minced garlic
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• salt to taste
• 2 tablespoons butter
• 6 large eggs
• 0.25 cup whole milk
• 0.5 cup crumbled feta cheese
• 0.25 cup shredded Cheddar cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add asparagus and red bell pepper, cook and stir until they begin to soften, approximately 3 minutes. Incorporate cherry tomatoes, spinach, garlic, oregano, basil, and salt. Continue to cook until tomatoes soften and spinach wilts, about 3 to 5 minutes more. Remove from heat and set vegetables aside on a plate.
2. Melt butter in a clean skillet over medium heat. In a bowl, whisk together eggs and milk, then pour into the hot butter, tilting the skillet to ensure the egg mixture covers the entire bottom. Lift an edge of the omelet with a spatula and tilt the pan, allowing uncooked egg to flow underneath and cook. Repeat around the pan until the entire egg mixture is set. Sprinkle lightly with salt.
3. Spoon the cooked asparagus mixture onto one half of the omelet, then sprinkle generously with feta and Cheddar cheeses. Carefully fold the other half of the omelet over the vegetables and cheese, gently pressing the edges to seal. Continue cooking until the filling is heated through and the Cheddar cheese is fully melted, an additional 1 to 2 minutes. Slice and serve immediately.

Nutrition

• Calories: 321 kcal
• Fat Content: 27 g
• Fiber Content: 1 g
• Sugar Content: 3 g
• Sodium Content: 452 mg
• Protein Content: 16 g
• Cholesterol Content: 320 mg
• Carbohydrate Content: 5 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g