Breakfast for lunch, breakfast for dinner, breakfast for breakfast. In the RADNUT house, we love breakfast! Omelettes are versatile creations. What’s in your fridge? Mushrooms, onions, peppers, tomatoes, zucchini, spinach, basil, cheddar cheese, feta? It will all work! With a few basic ingredients, you can create a decadent, delicious meal. In today’s concoction, basil, feta, peppers and tomatoes blend together beautifully, melt on your tongue, and make you feel like a chef in only 20 minutes.
Ingredients
- 1/4 cup sweet onion
- 1/2 cup spinach, swiss chard, or kale
- 1/4 cup bell pepper (red, orange or yellow)
- 2 cherry tomatoes
- 3-4 leaves fresh basil
- 2 eggs
- 1/8 tsp dried dill
- 1/4 tsp dried oregano
- 1/8 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 1 tbsp skim or 1% milk
- 1 tbsp feta cheese
Servings: Omelette
Instructions
- Chop onion, kale, pepper, and tomatoes into small pieces. Tear basil leaves apart
- Lightly oil and frying pan. At medium-high heat saute onion, kale, and peppers 5-7 minutes until greens wilt and peppers soften (season with extra salt, pepper, and cayenne if desired)
- In a small bowl, crack eggs, add dill, oregano, salt and pepper to taste and milk. Whisk together well
- Add small amount of canola oil to frying pan with veggies (if needed) to ensure egg does not stick to pan. At medium heat add eggs, sprinkle in tomato, fresh basil and half the feta
- As egg cooks, carefully loosen sides of omelette with spatula. Flip or fold in half when golden brown
- When cooked all the way through, top omelette with remaining feta and serve with whole grain bread and fruit
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Basil Feta Veggie Omelette