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4 large eggs
1 green onion, chopped
1 tablespoon 2% milk
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash garlic powder
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 1 side with cheese and ham.
Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.