GREEK OMELET WITH ASPARAGUS AND FETA CHEESE
This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.
Provided by Valerie Brunmeier
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
- Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
- Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g
ROASTED ASPARAGUS WITH FETA CHEESE
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Divide and toss the asparagus with the olive oil, salt, and pepper, and arrange in a single layer on 2 to 3 separate large rimmed baking sheets.
- Place in the oven and roast until the spears are tender and the tips are turning golden and slightly charred, 10 to 12 minutes.
- Prepare the vinaigrette while the asparagus is roasting. To a bowl, add the Dijon mustard, vinegar, salt, and pepper. Whisk in the olive oil to emulsify. Taste for seasoning and adjust, if necessary.
- Remove the asparagus from the oven and place on a serving platter. Drizzle with the vinaigrette and sprinkle with the feta cheese. Serve warm or at room temperature.
FETA ASPARAGUS FRITTATA
Steps:
- Preheat oven to 350°. Place 1/2 in. of water and asparagus in a large skillet; bring to a boil. Cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Cool slightly., In a bowl, whisk together eggs, cream, salt and pepper. Chop 2 asparagus spears. In an 8-in. cast-iron or other ovenproof skillet, heat oil over medium heat until hot. Saute green onions, garlic and chopped asparagus 1 minute. Stir in egg mixture; cook, covered, over medium heat until eggs are nearly set, 3-5 minutes. Top with whole asparagus spears and cheese., Bake until eggs are completely set, 7-9 minutes.
Nutrition Facts : Calories 425 calories, Fat 31g fat (12g saturated fat), Cholesterol 590mg cholesterol, Sodium 1231mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
HAM & FETA OMELET
Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. -Brittany Beus, College Station, Texas
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham., Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.
Nutrition Facts : Calories 289 calories, Fat 20g fat (9g saturated fat), Cholesterol 410mg cholesterol, Sodium 749mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
KITTENCAL'S GREEK FETA AND OLIVE OMELETTE
yes baking powder you read correctly... this is the secret to the must fluffiest eggs! you may adjust all amounts to taste, since the feta cheese is highly salted I have left the salt as optional, if you really wanted to take this omelette to another level add in some fresh sauteed mushrooms slices :) --- also see my recipe#251220
Provided by Kittencalrecipezazz
Categories Breakfast
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl whisk eggs with whipping cream, baking powder, oregano and black pepper until well combined; allow to sit for 5 minutes.
- In a medium skillet melt butter over medium heat until sizzling.
- Whisk/stir the egg mixture one more time then pour into hot skillet; cook without stirring for 3 minutes or until almost set, gently lifting the edge of the eggs with a spatula to allow any uncooked egg to flow underneath.
- On one side of the ometette sprinkle the feta cheese and olives.
- Lift the uncovered half over the cheese and olives and cook for another 2-3 minutes.
- Slide onto a plate.
Nutrition Facts : Calories 319.5, Fat 27.1, SaturatedFat 13.2, Cholesterol 475.5, Sodium 642.7, Carbohydrate 3.3, Fiber 0.6, Sugar 1.6, Protein 15.8
GREEK OMELET
I don't normally like omelets that much, but this is a good recipe! This is a very simple way to make a great tasting and quick breakfast!
Provided by Quest4ZBest
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Spray a skillet with nonstick cooking spray.
- Place a handful of spinach into skillet and cook on medium heat until spinach begins to shrivel.
- Set spinach aside.
- Beat eggs together and pour into warm skillet.
- Sprinkle feta cheese and precooked spinach over top.
- Sprinkle with oregano, salt, and pepper.
- After eggs appear to be cooked 1/2 or 3/4 way through, fold omelet in half and cook until center reaches desired consistency.
Nutrition Facts : Calories 234.1, Fat 16.4, SaturatedFat 6.7, Cholesterol 545.4, Sodium 387.2, Carbohydrate 1.9, Fiber 0.1, Sugar 1.8, Protein 18.5
ASPARAGUS AND PARMESAN OMELET
This is a favorite omelet of mine. I make folded French omelets for one or two, and larger frittatas for a crowd.
Provided by Martha Rose Shulman
Time 15m
Yield 2 rolled omelets, serving 2
Number Of Ingredients 7
Steps:
- Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 6 grams, Sodium 423 milligrams, Sugar 2 grams, TransFat 0 grams
GREEK SALAD OMELETTE
A quick and healthy supper
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Whisk the eggs in a large bowl with the chopped parsley, pepper and salt, if you want. Heat the oil in a large non-stick frying pan, then fry the onion wedges over a high heat for about 4 mins until they start to brown around the edges. Throw in the tomatoes and olives and cook for 1-2 mins until the tomatoes begin to soften.
- Turn the heat down to medium and pour in the eggs. Cook the eggs in the pan, stirring them as they begin to set, until half cooked, but still runny in places - about 2 mins. Scatter over the feta, then place the pan under the grill for 5-6 mins until omelette is puffed up and golden. Cut into wedges and serve straight from the pan.
Nutrition Facts : Calories 371 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2 milligram of sodium
GREEK OMELET
This is a wonderful omelet with so many delicious flavors working with each other to produce an omelet that is healthy for you, as well as great tasting! Try this for a weekend morning with a glass of juice, some melon, English muffin and the morning paper! It will start you out with nutrients you'll need for the day! Note: *(Be sure to use a cast iron skillet when placing it under the broiler.
Provided by FLUFFSTER
Categories Breakfast
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a cast- iron skillet or a frying pan, saute the potatoes in the olive oil; cook for about 3 minutes in one layer, then turn once and cook for an additional 2 minutes.
- Add the onion, garlic, salt and pepper; cook until the softens and the potatoes are done. Add the spinach and the capers or olives. When the spinach is cooked, remove the pan from the heat.
- Heat a cast-iron frying pan that is well-seasoned enough to handle a large omelet, or use a non-stick skillet. Add the oil to the pre-heated pan and swirl it around the pan. Immediately add the beaten egg mixture and move it around the pan until the egg coats the entire bottom. Tip the pan to distribute the liquid egg that still may be in the center of the pan. Place the vegetables that you are using on top of the egg mixture. Add the crumbled feta cheese.
- *Place under a medium or high broiler and broil until the cheese is meltedand the eggs are set. Watch carefully, since this step takes only a few minutes. Remove from the broiler and sprinkle with the chopped dill, if using. Serve immediately.
- Note: Feta making a folded omelet, place the vegetables and the feta on one side only of the egg mixture. Then place under the broiler to melt the cheese. Then remove from under the broiler and then just fold the remaining half over the vegetable/cheese side. Then just skide it out of the pan and onto a pre-heated(optional) plate or platter.
OMELETA HORIATIKI (GREEK OMELET)
Make and share this Omeleta Horiatiki (Greek Omelet) recipe from Food.com.
Provided by English_Rose
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat 3-4 tablespoons of oil in a frying pan and saute the onions for 5 minutes.
- Add the olives, red peppers and feta cheese to the onions and cook gently for a further 5 minutes.
- Beat 3 eggs in a bowl then add 2 tablespoons of the onion, olive, cheese mixture.
- Heat 2 tablespoons of oil in another frying pan and pour in the omelet mixture.
- Fry the omelet on both sides then repeat the process until all omelets are done.
- Serve hot.
Nutrition Facts : Calories 426.4, Fat 29, SaturatedFat 12.9, Cholesterol 681.3, Sodium 1016.1, Carbohydrate 14, Fiber 2.8, Sugar 8.2, Protein 27.6
GREEK OMELET WITH ASPARAGUS AND FETA CHEESE
This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.
Provided by Valerie Brunmeier
Categories Omelets
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
- Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
- Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g
GREEK VEGGIE OMELET
Steps:
- Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.
Nutrition Facts : Calories 271 calories, Fat 19g fat (5g saturated fat), Cholesterol 378mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
ASPARAGUS CREAM CHEESE OMELET
Steps:
- Fill a small saucepan three-fourths full with water; bring to a boil. Add asparagus; cook, uncovered, until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk eggs, sour cream, onion, salt and pepper flakes. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath., When eggs are thickened and no liquid egg remains, top 1 side with cream cheese and asparagus. Fold omelet in half. Reduce heat to low; let stand, covered, until cream cheese is melted, 1-2 minutes. Cut omelet in half before serving.
Nutrition Facts : Calories 350 calories, Fat 29g fat (15g saturated fat), Cholesterol 418mg cholesterol, Sodium 570mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
ROASTED ASPARAGUS WITH FETA
Pretty and festive, this simple-to-make side dish is delicious right out of the oven. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Arrange asparagus in an ungreased 13x9-in. baking dish. Drizzle with oil and sprinkle with salt. , Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately.
Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED ASPARAGUS WITH FETA
Make and share this Roasted Asparagus with Feta recipe from Food.com.
Provided by PalatablePastime
Categories Cheese
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
- Bend asparagus gently until it breaks at a natural point and discard ends.
- Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
- Season asparagus with salt and pepper.
- Sprinkle asparagus with crumbled feta cheese.
- Roast at 400F for 12 minutes or until cooked to your liking.
- Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
- Serve hot.
More about "greek omelet with asparagus and feta cheese food"
GREEK OMELET WITH ASPARAGUS AND FETA CHEESE - ALLRECIPES
GREEK OMELET WITH ASPARAGUS AND FETA CHEESE - ALLRECIPES
From allrecipes.com
5/5
ASPARAGUS OMELET WITH CHEESE RECIPE | EATINGWELL
From eatingwell.com
MAKE-AHEAD BAKED GREEK OMELET - KITCHN
From thekitchn.com
CHEESE FOR A GREEK OMELET - CROSSWORD CLUE ANSWERS
From crossword-solver.io
YOUR WEEKEND BREAKFAST RECIPE - GREEK OMELET WITH …
From ofm.co.za
GREEK OMELETTE RECIPE WITH FETA CHEESE - MY GREEK DISH
From mygreekdish.com
SALMON AND FETA OMELET WITH ASPARAGUS RECIPE
From nutritiouslife.com
CHEESE FOR A GREEK OMELET CROSSWORD CLUE
From crosswordeg.com
10 BEST FETA CHEESE OMELETTE RECIPES - YUMMLY
From yummly.com
GREEK OMELET WITH FETA RECIPE | MYRECIPES
From myrecipes.com
BAKED GREEK OMELETTE WITH WILD GREENS, HERBS, LEEKS AND FETA
From thehappyfoodie.co.uk
GREEK FETA AND OLIVE OMELETTE - CANADIAN LIVING
From canadianliving.com
GREEK OMELET WITH FETA, TOMATOES, AND OLIVES - SHAPE
From shape.com
ASPARAGUS SALAD WITH GREEK FETA CHEESE (KETO) - CANADIAN BUDGET …
From canadianbudgetbinder.com
RECIPES/GREEK-OMELET-WITH-ASPARAGUS-AND-FETA.JSON AT …
From github.com
GREEK OMELET WITH FETA RECIPE BY ATHENOS - THEDAILYMEAL.COM
From thedailymeal.com
FETA, GREEN ONION, AND ASPARAGUS FRITTATA RECIPE | MYRECIPES
From myrecipes.com
GOURMET GREEK OMELET RECIPE | CDKITCHEN.COM
From cdkitchen.com
GREEK OMELET WITH FETA AND TOMATO RECIPE - KETOGENIC.COM
From ketogenic.com
GREEK OMELET RECIPE WITH SPINACH, PEPPERS AND FETA
From thriftyjinxy.com
ASPARAGUS AND FETA OMELETTE | TOVE IN MEXICO
From tovesanjose.wordpress.com
GREEK OMELET RECIPE - TABLESPOON.COM
From tablespoon.com
ASPARAGUS OMELETTE WITH CARAMELIZED ONIONS, TOMATOES AND FETA …
From everybodylovesitalian.com
NIGEL SLATER’S RECIPE FOR BAKED HERB AND FETA OMELETTE | FOOD | THE ...
From theguardian.com
ASPARAGUS AND GOAT CHEESE SAUFFLEED OMELET - FOOD NETWORK
From foodnetwork.ca
GREEK MUFFIN-TIN OMELETS WITH FETA & PEPPERS - EATINGWELL
From eatingwell.com
GREEK POTATO & FETA OMELET RECIPE - EATINGWELL
From eatingwell.com
THREE-INGREDIENT PUFFY ASPARAGUS AND FETA OMELETTE RECIPE
From telegraph.co.uk
GREEK OMELETTE WITH ARTICHOKES AND FETA CHEESE
From thegardeningcook.com
ASPARAGUS CHEDDAR OMELET RECIPE | THE GRACIOUS PANTRY
From thegraciouspantry.com
SIMPLE GREEK QUINOA DINNER OMELETS WITH FETA AND TZATZIKI.
From halfbakedharvest.com
YOUR WEEKEND BREAKFAST RECIPE - GREEK OMELETTE | OFM
From ofm.co.za
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love