Savory Veggie Omelet with Feta
Savory Veggie Omelet with Feta
Ingredients
For the Omelets
- 8 large eggs
- 1/4 cup milk, whole or 2%
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter, divided
For the Veggie Filling
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 1/2 cup bell pepper, diced, any color
- 2 cups fresh spinach, packed
- 1/2 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Finely dice the red onion and bell pepper. Halve the cherry tomatoes. If using fresh parsley, chop it finely.
⏱️ 7 min
- 2
Whisk the eggs: In a medium bowl, whisk together the large eggs, milk, salt, and freshly ground black pepper until the mixture is well combined and slightly frothy.
⏱️ 3 min
- 3
Sauté the filling: Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the diced red onion and bell pepper. Cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the packed fresh spinach and cook until it wilts, about 1 to 2 minutes. Remove the sautéed vegetables from the skillet and set aside in a small bowl.
⏱️ 6 min
- 4
Cook the omelets (one at a time): Return the skillet to medium-low heat. Melt 1/2 tablespoon of unsalted butter in the skillet until it's foamy. Pour 1/4 of the whisked egg mixture into the skillet. Let it set for about 30 seconds without stirring.
⏱️ 2 min
- 5
Form and fill the omelet: Gently push the cooked egg from the edges towards the center of the skillet with a spatula, tilting the pan to allow any uncooked egg to flow underneath. When the top of the omelet is mostly set but still slightly moist, sprinkle 1/4 of the sautéed vegetables, 1/4 of the halved cherry tomatoes, and 1/4 of the crumbled feta cheese over one half of the omelet.
⏱️ 2 min
- 6
Fold and finish: Carefully fold the other half of the omelet over the filling. Cook for another 30 seconds to 1 minute, or until the filling is warmed through and the omelet is cooked to your desired doneness. Slide the finished omelet onto a plate. Repeat steps 4-6 for the remaining three omelets, adding 1/2 tablespoon of butter to the skillet before each new omelet.
⏱️ 8 min
- 7
Garnish and serve: Garnish each savory veggie omelet with fresh chopped parsley, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Veggie Omelet with Feta
Ingredients
For the Omelets
- 8 large eggs
- 1/4 cup milk, whole or 2%
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter, divided
For the Veggie Filling
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 1/2 cup bell pepper, diced, any color
- 2 cups fresh spinach, packed
- 1/2 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Finely dice the red onion and bell pepper. Halve the cherry tomatoes. If using fresh parsley, chop it finely.
⏱️ 7 min - 2
Whisk the eggs: In a medium bowl, whisk together the large eggs, milk, salt, and freshly ground black pepper until the mixture is well combined and slightly frothy.
⏱️ 3 min - 3
Sauté the filling: Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the diced red onion and bell pepper. Cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the packed fresh spinach and cook until it wilts, about 1 to 2 minutes. Remove the sautéed vegetables from the skillet and set aside in a small bowl.
⏱️ 6 min - 4
Cook the omelets (one at a time): Return the skillet to medium-low heat. Melt 1/2 tablespoon of unsalted butter in the skillet until it's foamy. Pour 1/4 of the whisked egg mixture into the skillet. Let it set for about 30 seconds without stirring.
⏱️ 2 min - 5
Form and fill the omelet: Gently push the cooked egg from the edges towards the center of the skillet with a spatula, tilting the pan to allow any uncooked egg to flow underneath. When the top of the omelet is mostly set but still slightly moist, sprinkle 1/4 of the sautéed vegetables, 1/4 of the halved cherry tomatoes, and 1/4 of the crumbled feta cheese over one half of the omelet.
⏱️ 2 min - 6
Fold and finish: Carefully fold the other half of the omelet over the filling. Cook for another 30 seconds to 1 minute, or until the filling is warmed through and the omelet is cooked to your desired doneness. Slide the finished omelet onto a plate. Repeat steps 4-6 for the remaining three omelets, adding 1/2 tablespoon of butter to the skillet before each new omelet.
⏱️ 8 min - 7
Garnish and serve: Garnish each savory veggie omelet with fresh chopped parsley, if desired. Serve immediately.
⏱️ 2 min