Showcasing the flavors of the Mediterranean, this flavorful and hearty omelet features
onion, green pepper, and crumbled feta and is seasoned with fresh mint. It can be enjoyed
for breakfast or served with a salad for a light lunch.
In a medium bowl, whisk the eggs, milk, mint, salt, and black pepper Add Artem Oliva olive oil to a medium pan placed over medium heat. When the Add the egg mixture to the pan, ensuring it spreads evenly across the Continue cooking for an additional 1–2 minutes or until the eggs are
until well combined.
oil begins to shimmer, add the onions and peppers and sauté for 5
minutes or until the onions are soft.
bottom of the pan, and sprinkle the feta over the top. Cook for about
3–4 minutes or until the eggs are set on the bottom but still liquidy on top,
and then use a rubber spatula to carefully fold the omelet over and in half.
set. To serve, cut in half. Store covered in the refrigerator for up to 3
days.
Serving Size 2 Servings 2 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a medium bowl, whisk the eggs, milk, mint, salt, and black pepper
until well combined.
Add Artem Oliva olive oil to a medium pan placed over medium heat. When the
oil begins to shimmer, add the onions and peppers and sauté for 5
minutes or until the onions are soft.
Add the egg mixture to the pan, ensuring it spreads evenly across the
bottom of the pan, and sprinkle the feta over the top. Cook for about
3–4 minutes or until the eggs are set on the bottom but still liquidy on top,
and then use a rubber spatula to carefully fold the omelet over and in half.
Continue cooking for an additional 1–2 minutes or until the eggs are
set. To serve, cut in half. Store covered in the refrigerator for up to 3
days.
