Best 2 Omelets With Roasted Vegetables And Feta Recipes

Omelets are a classic breakfast dish that can be enjoyed all day long. They are a versatile dish that can be filled with a variety of ingredients, making them a great option for using up leftovers or cleaning out the refrigerator. This article features three delicious omelet recipes that are sure to please everyone at the table. The first recipe is a classic omelet with roasted vegetables and feta cheese. The roasted vegetables add a delicious smoky flavor to the omelet, while the feta cheese adds a salty and tangy flavor. The second recipe is a Spanish omelet, also known as a tortilla de patatas. This omelet is made with potatoes, onions, and eggs. It is a hearty and filling dish that is perfect for a weekend brunch. The third recipe is a Greek omelet, also known as a spanakopita omelet. This omelet is made with spinach, feta cheese, and eggs. It is a light and flavorful omelet that is perfect for a quick and easy meal. All three of these omelet recipes are easy to make and can be tailored to your own personal preferences. So, whether you are looking for a classic omelet or something a little more unique, you are sure to find a recipe in this article that you will love.

Here are our top 2 tried and tested recipes!

ROASTED VEGETABLES AND FETA

Roasted Vegetables and Feta image

Make and share this Roasted Vegetables and Feta recipe from Food.com.

Provided by kolibri

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

20 ounces mushrooms, whole and drained
1 large red pepper, cored and coarsely chopped
1 large yellow pepper, cored and coarsely chopped
1 zucchini, cut into large chunks
1 small red onion, coarsely chopped
4 garlic cloves, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons feta, crumbled

Steps:

Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
Bake in oven for 20 minutes.
Sprinkle with crumbled feta cheese. Serve.

Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 4.3, Sodium 70, Carbohydrate 16.1, Fiber 3.7, Sugar 7, Protein 6.9

GREEK OMELET WITH ASPARAGUS AND FETA CHEESE

Greek Omelet with Asparagus and Feta Cheese image

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

Ingredients

2 tablespoons olive oil
6 spears fresh asparagus, trimmed and chopped
½ red bell pepper, chopped
½ cup cherry tomatoes, halved
½ cup chopped fresh spinach
½ teaspoon minced garlic
½ teaspoon dried oregano
½ teaspoon dried basil
salt to taste
2 tablespoons butter
6 large eggs
¼ cup whole milk
½ cup crumbled feta cheese
¼ cup shredded Cheddar cheese

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

Tips:

Choose fresh, flavorful vegetables: The roasted vegetables are the star of this dish, so make sure to choose ones that are in season and at their peak of flavor. Some good options include bell peppers, zucchini, eggplant, and mushrooms.
Roast the vegetables until they are tender and caramelized: This will give them a delicious smoky flavor and make them a perfect addition to the omelet.
Use a good quality feta cheese: Feta is a key ingredient in this dish, so it's important to use a good quality cheese that has a strong flavor. Look for a feta that is made from sheep's milk and has a creamy texture.
Don't overcook the eggs: Omelets should be cooked until they are just set, but not overcooked. Otherwise, they will become tough and rubbery.
Serve the omelets immediately: Omelets are best served fresh out of the pan. Garnish them with fresh herbs, such as parsley or chives, for an extra pop of flavor.

Conclusion:

Omelets with Roasted Vegetables and Feta are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a meal that is both healthy and satisfying.