Asparagus Greek Omelet
fromwholeandheavenlyoven.comwholeandheavenlyoven.com/2015/04/06/loaded-greek-asparagus-omelets-2
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!
Ingredients
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!
Nutrition
- Serving Size
- 1 omelet
- Calories
- 411 kcal
- Carbohydrate Content
- 8.1 g
- Protein Content
- 23.4 g
- Fat Content
- 32.8 g
- Saturated Fat Content
- 12.3 g
- Cholesterol Content
- 590 mg
- Fiber Content
- 2.3 g
- Sugar Content
- 5.1 g
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