Asparagus Greek Omelet

Asparagus Greek Omelet

Power up your morning with a Super Spinach and Asparagus Omelet! Packed with protein and greens for a fresh and energizing start to your day!

Prep Time: 10 mins Total Time: 15 mins Servings: 2

Ingredients

• 1 tablespoon olive oil
• 1 cup asparagus, trimmed and cut into pieces
• 1 tablespoon unsalted butter, divided
• 4 organic eggs, lightly beaten
• 1/2 cup crumbled feta cheese
• 1 tablespoon minced fresh oregano
• Additional peppers, cherry tomatoes, diced olives, oregano, and feta for garnish, optional

Preparation

• In a medium skillet over medium-high heat, heat the oil. Add asparagus and cook 3-5 minutes until asparagus is crisp-tender, stirring occasionally. Remove asparagus and wipe pan clean.

• In a 10-inch nonstick skillet over medium heat, pour half the butter. Once melted, pour in 2 of the 4 beaten eggs into skillet. Gently begin lifting edges of cooked eggs into skillet. Gently begin lifting edges of cooked omelet with spatula from edges toward center to allow uncooked portion to flow toward edges. When omelet is set, place half of roasted red peppers, cherry tomatoes, olives, feta, and oregano on top of omelet on one half of omelet. Cook on half of omelet; carefully lift out of skillet.

• Sprinkle half of asparagus, roasted red peppers, cherry tomatoes, olives, feta, and oregano on half of omelet and carefully flip opposite side of omelet on top. Serve immediately with warm and enjoy!