Imagine starting your day with a mouthwatering Mediterranean-inspired open-faced omelet that looks like it came straight from a trendy café, but can be whipped up in your own kitchen with minimal effort. This isn't just another egg dish – it's a flavor explosion of roasted vegetables, creamy feta, and perfectly cooked eggs that will transform your breakfast routine from boring to brilliant. Get ready to impress yourself and anyone lucky enough to join you at the table!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 1 serving
Ingredients
- 2 large eggs
- 1/4 cup feta cheese, crumbled
- 1/2 cup mixed roasted vegetables (bell peppers, onions, etc.)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil
- Fresh herbs for garnish
Instructions
- Begin by preparing your roasted vegetables. If you haven't already roasted them, preheat your oven to 400°F (200°C). Chop bell peppers, onions, or any other vegetables of your choice into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for about 15-20 minutes, or until tender and slightly caramelized. If you have leftover roasted vegetables, you can skip this step.
- While the vegetables are roasting, crack the two large eggs into a mixing bowl. Season with a pinch of salt and pepper. Whisk the eggs together until well combined and slightly frothy.
- In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, pour in the whisked eggs. Allow the eggs to cook undisturbed for a minute or two, until the edges start to set.
- Using a spatula, gently lift the edges of the omelet and tilt the pan to allow any uncooked egg to flow to the edges. Continue cooking until the top is just set but still slightly runny. This should take about 3-4 minutes.
- Once the omelet is nearly cooked, sprinkle the crumbled feta cheese evenly over one half of the omelet. Then, add the mixed roasted vegetables on top of the feta.
- Carefully fold the omelet in half over the filling, creating an open-faced style. Allow it to cook for another minute to warm the filling through and melt the feta slightly.
- Once done, gently slide the omelet onto a plate. Garnish with fresh herbs of your choice, such as parsley or basil, for added flavor and presentation.
- Serve immediately while warm, enjoying your delicious Open Faced Omelet with Feta and Roasted Veggies!
Tips
- Roast your vegetables ahead of time to make morning preparation a breeze. You can even do this the night before and store them in the refrigerator.
- Use a non-stick skillet to ensure your omelet slides out perfectly without sticking.
- The key to a great omelet is cooking on medium heat and not rushing the process. Let the eggs set slowly for the best texture.
- Feel free to experiment with different roasted vegetables or cheese varieties to keep things interesting.
- Fresh herbs are not just a garnish – they add a burst of flavor and make your dish look professionally prepared.
- For extra richness, you can add a small splash of cream to your whisked eggs before cooking.
- Serve immediately after cooking to enjoy the optimal temperature and texture of your omelet.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 10g
Protein: 24g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 370mg
