Big Greek Green Omelet

Category: Breakfast

Total Time: 10 mins

Servings: 2


  • 4 large eggs
  • 2 tbsp almond milk (or your choice of milk)
  • 1 tbsp ghee or olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp tsp dried turmeric
  • 1 cup fresh spinach
  • 1 cup fresh asparagus, chopped
  • 1/2 cup feta cheese, crumbled & divided


  1. In a medium bowl whisk together the eggs, almond milk, salt, pepper and turmeric.  Set aside.
  2. Heat a large skillet over medium-high heat until hot. Add ghee or olive oil to pan. Add fresh asparagus and cook until tender, approximately 3 minutes.
  3. Reduce heat to low and add fresh spinach to the pan. Allow to soften approximately 30 seconds, stirring to combine with asparagus.
  4. Pour egg mixture over your cooked vegetables. Allow to cook until the edges of your eggs begin to slightly set, (30 seconds to 1 minute). Sprinkle ¼ cup of  crumbled feta over omelet.
  5. Allow to cook through, occasionally lifting the edge with spatula and tilting the pan to allow uncooked egg to run underneath. Repeat until eggs are set, about 3-4 minutes.
  6. Gently fold the omelet in half. Serve immediately, topped with basil, oregano and remaining ¼ cup crumbled feta cheese.