- 4 large eggs
- 1 green onion, chopped
- 1 tablespoon 2% milk
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Dash garlic powder
- Dash salt
- Dash pepper
- 1 tablespoon butter
- 1/4 cup crumbled feta cheese
- 3 slices deli ham, chopped
- 1 plum tomato, chopped
- 2 teaspoons balsamic vinaigrette
- In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge.
- As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top one side with cheese and ham.
- Fold omelet in half; cut into two portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving. Yield: 2 servings.
Originally published as Ham & Feta Omelet in Simple & Delicious October/November 2015
Enjoy this recipe with a sparkling wine.
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Reviewed Feb. 22, 2016
"I made this today for lunch, cut the recipe in half because it was just me, and I am very impressed! Quick, easy and very tasty"