Loaded with tender asparagus, juicy cherry tomatoes and lots of feta, this Greek omelet whips up in minutes and is packed full of fresh ingredients!
This omelet is the only way you will be taking your eggs from here on out! Hard to argue with all this spring goodness, ya know?
We are loading this omelet up with an entirely ridiculous amount of things, but I promise you’re going to love it! It’s one of those breakfasts you pull out when you’re seriously trying to impress someone.
And yes, I know omelets can be intimidating to make, but I walk you through each and every step in the recipe! You’ll soon be a pro.
Isn’t it just the prettiest breakfast you’ve ever seen? Believe it or not, it actually tastes even better than it looks.
This Omelet features…
- Fluffy eggs
- A rainbow of fresh Greek ingredients including cherry tomatoes, red peppers, olives, feta, and oregano
- Tender sautéed asparagus
- Minutes to make with minimal ingredients
Making the Omelet
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Olive oil
- Asparagus
- Eggs
- Unsalted butter
- Roasted red pepper
- Cherry tomatoes
- Kalamata olives
- Feta cheese
- Oregano
Choosing Your Pan
I recommend using a 9-inch nonstick pan for cooking this omelet. Using nonstick will ensure that the omelet will lift from the pan without any sticking.
Even with using a nonstick pan, make sure you grease the pan well with butter before cooking omelet.
Tips for Perfect Omelets
- Sauté asparagus – the asparagus will not cook fully in the omelet so we like to saute it before adding to omelet.
- Prep everything before cooking – omelets are very time-sensitive once you start cooking them so make sure you have your pan ready, eggs beaten, and all the ingredients assembled before you start cooking.
- Cook omelet over medium heat – don’t be tempted to bump up the heat otherwise you’ll burn the eggs.
- Tilt pan and use a spatula – to cook the omelet, we do a combination of using a spatula to lift up the set edges and tilting the pan to let the uncooked egg flow underneath.
- Do not let omelet brown – properly cooked omelets do not have any browning on them. This will make for fluffy eggs.
- Top omelet with additional ingredients – if you have any filling ingredients leftover feel free to throw them on top of omelets as a garnish.
Recipe Variations
Try these ideas for a different twist on these omelets.
- Add more vegetables – try adding sautéed spinach, mushrooms, artichoke hearts, avocado, or zucchini.
- Try a different cheese – try cheddar, mozzarella, Parmesan, or goat cheese in place of the feta.
- Add meat – try adding smoked salmon, bacon, or cooked chicken.
Trust me, this omelet is how you are going to want to start every morning! The freshness from all the Greek ingredients and all that tender asparagus is a dream with the fluffy eggs.
Pro tip: always throw extra feta on your omelet. Always.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this omelet made step-by-step on Google web stories.
More savory breakfasts to try next!
Asparagus Greek Omelet
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Ingredients
- 1 tablespoon olive oil
- 1 cup asparagus, trimmed and cut into 1-in pieces
- 1 tablespoon unsalted butter, divided
- 6 large eggs, lightly beaten
- 1/2 cup roasted red peppers, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced Kalamata olives
- 1/4 cup crumbled feta cheese
- 1 tablespoon minced fresh oregano
- Additional peppers, cherry tomatoes, olives, oregano, and feta for garnish, optional
- Salt and pepper to taste
Instructions
- In a medium nonstick skillet over medium-high, heat olive oil. Add asparagus and cook 3-5 minutes until asparagus is crisp-tender, stirring occasionally. Remove asparagus and wipe pan clean.
- Melt 1/2 tablespoon butter in a same skillet over medium heat. Pour half of beaten eggs into skillet. Gently begin lifting up set edges of eggs and tilt pan to let uncooked egg flow underneath. Repeat several times until eggs are nearly set.
- Sprinkle half of asparagus, roasted red peppers, cherry tomatoes, olives, feta, and oregano on half of omelet and carefully flip opposite side of omelet over fillings. Transfer omelet to a serving plate. Repeat omelet cooking with remaining butter, eggs, and fillings.
- Top omelets with any remaining filling ingredients if desired and season with salt and pepper to taste. Serve omelets immediately while warm and enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 4/4/24.
Gayle @ Pumpkin 'N Spice says
My stomach is growling just looking at these omelets, Sarah! Gorgeous! I’ve never attempted to make omelets on my own before, but I definitely need to after seeing these babies. Love that these are packed full of flavor!
Sarah says
Thanks Gayle! And oh, homemade omelets are SO easy and so worth a little extra time. You definitely need to try! 🙂
mira says
Love your Saturday tradition Sarah! And this omelet looks amazing! I’m on the asparagus lovers’s side and will definitely be making it! Pinned 🙂
Sarah says
Yay for another asparagus-lover! LMK if you make these omelets, Mira! Thanks for the pin. 🙂
Jen @ Baked by an Introvert says
I’m coming to your house for breakfast on Saturday! This is an delicious looking omelet. Loving all the fresh vegetables in here!
Sarah says
Oh, you are totally invited, girl! 😀
Thao @ In Good Flavor says
You are the best daughter…your mom is a lucky lady! This omelet looks out of this world! I’m dying for one.
Sarah says
Thank you so much, Thao!!
Alice @ Hip Foodie Mom says
Sarah, I’m with you! ASPARAGUS e.v.e.r.y.t.h.i.n.g!!!! I’ve been going crazy with the asparagus recipes. . love it. . can’t get enough. . and I say .. celebrate the in-season veggies!!! woot woot!! love this omelet!!!
Sarah says
YES that’s what I say! Asparagus roooooocks. The end. 🙂
Kelly - Life Made Sweeter says
Aaw, you are the sweetest to make omelets for your mom every Saturday 🙂 These look perfect! Love all the cherry tomatoes and A S P A R A G U S! <—- totally everything!
Sarah says
Thanks, girly!! xoxo 🙂
Natalie @ Tastes Lovely says
I wish I had this for breakfast this morning! I just had plain ole scrambled eggs. Boring! The flavors in this sound amazing. And love asparagus : )
Sarah says
Totally wish I could send you one of these piping-hot omelets, Nat! Well, it probably wouldn’t still be warm once it got there but I PROMISE it would still taste amazing! LOL. 😉
Stacey @ Bake.Eat.Repeat. says
I had an asparagus and crab omelet at a restaurant years ago, and have been meaning to recreate it ever since. Asparagus DOES belong in omelets! This looks amazing. I need to finally make that omelet this year, you’ve inspired me Sarah, it’s happening! 🙂
Sarah says
Oh, yum! That definitely sounds like an omelet to be reckoned with! 🙂 Thanks Stacey!
Mandie | Mandie's Kitchen says
I *recently* found out that I like asparagus, so this recipe sounds really good to me now! And it’s pretty =D.
Sarah says
Thanks Mandie! Isn’t asparagus the best?! 🙂
Manali @ CookWithManali says
This omelette screams spring! Love it Sarah! bright & beautiful pictures 🙂
Sarah says
Aww thanks Manali! 😉
Savita @ ChefDeHome says
I love asparagus! You are right, Sarah, foodies love asparagus! at least I do 🙂 This omelet looks very delicious and so full of spring flavors. loved it!
Sarah says
Thanks Savita!! 🙂
Jess @ whatjessicabakednext says
These omelettes look amazing, Sarah! I love the Greek influence of flavour here – loving all that crumbled feta! So good. 😀
Sarah says
Thanks so much Jess! Greek food ROCKS! 🙂
Christin@SpicySouthernKitchen says
I am with you! I try to eat as much asparagus in the spring as possible. Can’t wait to try this yummy omelet!
Sarah says
Asparagus RULES, right?! 😉 Thanks Christin!
Thalia @ butter and brioche says
As a massive brunch enthusiast.. an omelet like this is seriously something I endorse. Love your unique flavour combination Sarah!
Sarah says
Haha! I’m totally there with ‘ya on being a brunch enthusiast! Can’t get enough. 🙂 Thanks Thaila!
Danielle says
We have breakfast for dinner once a week in our house and these omelets need to be made soon! I love omelets and veggies and feta, I’m sure I would love these. Beautiful pictures too, Sarah!
Sarah says
You’re reminding me that it’s been FOREVER since I last had brinner! Need to change that asap. 😉 Totally let me know if you try these omelets, Danielle!
Ashley | The Recipe Rebel says
This is just unreal! Such a crazy awesome combo — I’ll take my brunch any way I can get it!
Sarah says
Thanks Ashley! Nothing can beat a good brunch! 🙂