Vegetarian Greek Omelette
Elevate your breakfast game with this Vegetarian Greek Omelette, a delightful fusion of vibrant Mediterranean flavors and a wholesome, protein-packed base. Crafted with fluffy eggs and a medley of colorful veggies like bell peppers, red onions, baby spinach, and juicy cherry tomatoes, this omelette is brimming with freshness. Crumbled feta cheese adds a creamy, tangy twist, while a sprinkle of fragrant dill ties the dish together. Cooked to perfection in olive oil, this quick and easy recipe is ready in under 25 minutes, making it ideal for busy mornings or a leisurely brunch. Serve it hot for a comforting and nutritious start to your day. Perfect for vegetarians and anyone craving a delicious Greek-inspired breakfast!
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium bell pepper, chopped
- 0.5 medium red onion, finely sliced
- 1 cup baby spinach leaves
- 0.5 cup feta cheese, crumbled
- 0.5 cup cherry tomatoes, halved
- 1 tablespoon fresh dill, chopped
- 2 tablespoons olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Crack the eggs into a mixing bowl, add salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is frothy.
Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.
Add the chopped bell pepper and sliced red onion to the skillet and sauté for about 3-4 minutes or until the vegetables begin to soften.
Stir in the baby spinach leaves and cook for another 2 minutes until wilted. Remove the vegetables from the skillet and set aside.
Wipe the skillet clean with a paper towel and return it to the stove, adding the remaining tablespoon of olive oil.
Pour the egg mixture into the skillet, tilting the pan to spread it out evenly. Cook undisturbed for about 2-3 minutes or until the edges begin to set.
While the eggs are cooking, evenly distribute the sautéed vegetables, cherry tomatoes, and crumbled feta over one half of the omelette.
Once the omelette is mostly set but still slightly runny on top, carefully fold the uncovered half over the filling using a spatula.
Reduce the heat to low and cook for an additional 2-3 minutes or until the omelette is cooked through and the cheese begins to melt.
Slide the omelette onto a plate, sprinkle with fresh dill, and serve immediately.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 739 mg | 57% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1047 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
