Get your veggies in with the ultimate protein-packed omelet. This Greek-inspired omelet is loaded with fresh veggies and herbs and is topped with salty, flavorful feta cheese. Healthy, filling and delicious, this omelet can be served for breakfast or lunch. Serve it with a side of pita bread and tzatziki sauce for a satisfying dinner!
The secret to success in making the perfect omelet is choosing the right pan. The GoodCook® Everyday Sauté Pan features a nonstick surface for easy flipping and even easier cleaning. It’s an absolute must for omelet making!
To get started on this simple and easy breakfast, prep the veggies using a GoodCook® Carbon Steel Chef’s Knife. For more winning Mediterranean flavors, add chopped sundried tomatoes and sliced kalamata olives to the omelet. If you love spice, add a pinch of cayenne and sweet paprika.
Here are the steps you’ll need to make this tasty, veggie-packed omelet:
How to make the ultimate veggie omelet
Heat the olive oil in a GoodCook® Everyday Sauté Pan.
Add the onion and garlic and cook for about one minute.
Add the zucchini, tomatoes, basil, salt and pepper, and cook until softened. Transfer the veggies to a plate and set aside.
Add the eggs and tilt the pan to create a thin layer of omelet. Cover and cook on low heat for 3 minutes until the eggs are set.
Add the veggies back to the pan, covering one side of the egg mixture, and fold one side of the cooked egg over the top, covering the veggies.
Sprinkle with feta cheese and fresh thyme and serve immediately.
Tips for cooking omelets
Be patient while cooking your omelet. Cooking an omelet on high heat can result in eggs with a rubbery texture. Set the stove temperature to a medium-low heat setting.
Prep all of the veggies before you start. The GoodCook® Carbon Steel Chef’s Knife is sturdy and sharp, and is perfect for veggie prep.
Don’t overfill an omelet. Add extra fillings to the top of the omelet when it’s on your plate.
How Do You Flip an Omelet?
Start with a GoodCook® Square Turner Spatula, featuring high heat resistant material and a wide surface to make the most of flipping. Place the spatula under the cooked egg and run it around the edge to loosen it. Position the spatula under the half of the omelet without the veggies, and fold that side over, on top of the veggies.
Get a healthy breakfast on the table with the GoodCook® line of cookware and kitchen accessories. Start this recipe with a GoodCook® Carbon Steel Chef’s Knife for the slicing and cook the omelet up in a GoodCook® Everyday Sauté Pan, featuring a nonstick interior that’s a breeze to clean. When you’re ready to flip, the GoodCook® Square Turner Spatula is wide enough to flip pancakes and omelets as well. Are you ready to make a healthy and flavorful omelet?
Make & Share
If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcookcom
Ultimate Veggie Omelet
- 2 tbsps olive oil
- 3 eggs, well beaten
- 1/2 small onion diced
- 1 clove garlic, minced
- 1 cup sliced zucchini
- 1/2 cup cherry tomatoes halved
- 2 tbsp fresh chopped basil
- Feta cheese
- Fresh thyme, chopped (optional)
- Sea salt and fresh ground pepper to taste
Heat the oil in a GoodCook® Everyday saute pan. Add the onion and garlic and cook for about one minute. Add zucchini, tomatoes, and basil, salt and pepper, and cook until softened. Transfer to a plate and set aside.
Add the eggs and tilt the pan to create a thin layer of omelet. Cover and cook on low heat for 3 minutes until eggs are set. Add veggies back to pan, on to one side of the egg mixture, fold it over the top. Sprinkle with feta cheese and fresh thyme. Serve.