Vegetable Medley Omelet (agf) Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   In a skillet, heat a small amount of olive oil over medium heat. Add the diced zucchini and minced garlic. Sauté for 3-4 minutes until the zucchini is tender.

2. 2

   Add Spinach and Tomatoes

   Add the fresh spinach and halved cherry tomatoes to the skillet. Cook until the spinach wilts, about 2-3 minutes. Season with salt and pepper, and stir in the chopped basil.

3. 3

   Whisk the Eggs

   In a bowl, whisk together the eggs, a pinch of salt, and pepper until well combined.

4. 4

   Cook the Omelet

   Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook undisturbed for a few minutes until the edges start to set. Carefully lift the edges with a spatula to allow uncooked egg to flow underneath.

5. 5

   Add Feta and Fold

   Once the omelet is mostly set, sprinkle the crumbled feta cheese on one half. Gently fold the other half over the cheese. Cook for another minute until the cheese begins to melt.

6. 6

   Serve

   Slide the omelet onto a plate and cut it in half. Serve warm with home fries.