- Fluffy eggs and tender sautéed asparagus - Tons of fresh Greek ingredients - Minutes to make and perfect for a nutritious breakfast
- Olive oil - Asparagus - Unsalted butter - Eggs - Red peppers
- Cherry tomatoes - Kalamata olives - Feta cheese - Oregano
Heat olive oil in a medium skillet over medium-high heat. Add asparagus and sauté several minutes until crisp-tender. Transfer to a bowl.
In same pan, melt butter over medium heat. Pour beaten eggs into pan and start lifting up edges of eggs with a spatula to cook eggs.
Fill omelet with asparagus, peppers, tomatoes, olives, feta, and oregano. Fold omelet half over filling and transfer to a plate. Garnish omelet with additional toppings and enjoy!