Vegetable Omelet with Cheese

Few things beat the satisfaction of a golden, butter-kissed omelet stuffed with bright vegetables and sharp, salty feta. This Greek-inspired vegetable omelet with cheese brings together tender green peas and sweet diced carrots, all folded inside silky beaten eggs.

The trick is working with two pans: one to saute the vegetables until they just warm through, another to cook the eggs low and slow until the surface barely sets. Top with the hot veggies and crumbled feta, fold, and serve while everything is still steaming.

It works just as well for a quick weeknight dinner as it does for a lazy weekend brunch.

Pro Tips

• Use fresh peas and carrots when they are in season for the brightest flavor, but canned works fine if you drain and rinse them well.
• Keep the heat at medium-low when cooking the eggs. High heat makes omelets rubbery.
• Let the feta sit at room temperature for 20 minutes before crumbling so it softens slightly and melts into the eggs.
• For extra richness, swap the milk for a splash of heavy cream.

Variations

• Mediterranean twist: Add sun-dried tomatoes, sliced olives, and a pinch of dried oregano alongside the peas and carrots.
• Spicy version: Fold in roasted red peppers and a dash of red pepper flakes before adding the feta.
• Herb garden omelet: Toss in fresh dill, chives, and flat-leaf parsley with the vegetables for a fragrant, herbaceous filling.