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Ham & Feta Omelet

Any excuse to have feta cheese and balsamic vinaigrette is a good one! We pile this Italian-inspired omelet with tomatoes for a great get-started breakfast. —Brittany Beus, College Station, Texas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 4 large eggs
  • 1 green onion, chopped
  • 1 tablespoon 2% milk
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Dash garlic powder
  • Dash salt
  • Dash pepper
  • 1 tablespoon butter
  • 1/4 cup crumbled feta cheese
  • 3 slices deli ham, chopped
  • 1 plum tomato, chopped
  • 2 teaspoons balsamic vinaigrette


  • In a small bowl, whisk eggs, green onion, milk and seasonings until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge.
  • As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 side with cheese and ham.
  • Fold omelet in half; cut into 2 portions. Slide onto plates; top with tomato. Drizzle with vinaigrette before serving.
Nutrition Facts
1/2 omelet: 289 calories, 20g fat (9g saturated fat), 410mg cholesterol, 749mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 21g protein.
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