Asparagus Greek Omelet
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!
Servings 2 servings
Calories 411kcal
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
Storing Instructions
Omelets are best if enjoyed immediately after assembly.
Nutrition
Serving: 1 omelet | Calories: 411kcal | Carbohydrates: 8.1g | Protein: 23.4g | Fat: 32.8g | Saturated Fat: 12.3g | Cholesterol: 590mg | Potassium: 8.1mg | Fiber: 2.3g | Sugar: 5.1g | Calcium: 210mg | Iron: 5mg