Greek Omelet with Asparagus and Feta Cheese Recipe

Name: Greek Omelet with Asparagus and Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 spears fresh asparagus, trimmed and chopped; 1/2 red bell pepper, chopped; 1/2 cup cherry tomatoes, halved; 1/2 cup chopped fresh spinach; 1/2 teaspoon minced garlic; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; salt to taste; 2 tablespoons butter; 6 large eggs; 1/4 cup whole milk; 1/2 cup crumbled feta cheese; 1/4 cup shredded Cheddar cheese

Servings: persons

2 tablespoons olive oil
6 spears fresh asparagus, trimmed and chopped
1/2 red bell pepper, chopped
1/2 cup cherry tomatoes, halved
1/2 cup chopped fresh spinach
1/2 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt to taste
2 tablespoons butter
6 large eggs
1/4 cup whole milk
1/2 cup crumbled feta cheese
1/4 cup shredded Cheddar cheese

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.
2
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.
3
Remove from heat and transfer vegetables to a plate.
4
Melt butter in clean skillet over medium heat.
5
Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture.
6
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.
7
Sprinkle omelet with salt.
8
Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses.
9
Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling.
10
Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes.
11
Cut in slices to serve.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 spears fresh asparagus, trimmed and chopped, 1/2 red bell pepper, chopped, 1/2 cup cherry tomatoes, halved, and more.

Yes, Greek Omelet with Asparagus and Feta Cheese falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Omelet with Asparagus and Feta Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions