Spring Veggie and Feta Breakfast Omelette
A delicious and colorful breakfast omelette packed with fresh spring vegetables and creamy feta cheese, perfect for a nutritious start to your day.
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Ingredients
Yields 4 servings
- (8) large eggs
- (1/4 cups) milk
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 tablespoon) olive oil
- (1 cup) fresh spinach, chopped
- (1/2 cups) cherry tomatoes, halved
- (1/2 cups) bell pepper, diced
- (1/4 cups) green onions, sliced
- (1/2 cups) feta cheese, crumbled
Instructions
- 1
In a mixing bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add 2/4 teaspoon salt.
- 2
Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- 3
Add 1/2 cup diced bell pepper and 1/2 cup halved cherry tomatoes to the skillet. Sauté for about 3-4 minutes until the vegetables are slightly softened.
- 4
Stir in 1 cup chopped fresh spinach and 1/4 cup sliced green onions. Cook for an additional 2 minutes until the spinach is wilted.
- 5
Pour the egg mixture evenly over the sautéed vegetables in the skillet. Cook without stirring for about 5-7 minutes, or until the edges start to set.
- 6
Sprinkle 1/2 cup crumbled feta cheese over the omelette. Cover the skillet with a lid and cook for another 3-5 minutes, or until the eggs are fully set and the cheese is slightly melted.
- 7
Carefully slide the omelette onto a large plate, folding it in half if desired. Cut into wedges and serve warm.
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