Vegetable Omelet with Feta Cheese

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Vegetable Omelet with Feta Cheese

Vegetable Omelet with Feta Cheese

Servings: 2 | Prep time: 5 minutes | Cook time: 10 minutes


  • 1 tablespoon avocado oil
  • 3 cups chopped fresh mushrooms
  • 2 cups chopped fresh baby spinach
  • ½ cup chopped roasted red peppers
  • ½ cup chopped onion
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon freshly ground better pepper
  • 5 pasture-raised eggs, lightly beaten
  • 2 ounces crumbled feta cheese


  1. Heat the oil in a large skillet over medium-high heat; add mushrooms, spinach, red peppers, onion, Italian seasoning, and ¼ teaspoon each of salt and pepper.
  2. Sauté the mixture for 5 minutes or until tender. Remove the mixture from the skillet and keep warm.
  3. Whisk together the eggs and remaining ¼ teaspoon each of salt and pepper. Add to skillet. Tilt the pan to coat evenly with the egg.
  4. Cook for 1 minute or until the egg begins to set. Use a spatula to lift edges and allow uncooked egg to flow underneath. Cook for 2 more minutes or until the egg is almost set.
  5. Sprinkle feta cheese on top of the egg; spread the vegetable mixture of the feta cheese. Fold the omelet in half and cook for 1 more minute or until cheese softens and egg is cooked through.
  6. Slide the omelet onto a plate and cut it in half before serving.

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