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15-Minute Feta Cheese Omelet
Golden on the outside and impossibly tender within, this savory omelet features a rich, melting center of heavy cream and crumbled feta. The creamy filling contrasts beautifully with the black pepper-spiced eggs. Cooking everything in a hot cast iron skillet ensures a beautifully set exterior while keeping the inside soft. It's a satisfying breakfast that works just as well for a lazy weekend brunch.
Equipment
- Stovetop
- Cast iron skillet
Ingredients
- 4 large eggs
- 1/2 teaspoon of black pepper
- 1 teaspoon heavy cream
- 3 tablespoons of crumbled feta cheese
- 1 tablespoon vegetable oil
Instructions
- 1Whisk the eggs and black pepper together in a small bowl until well combined. Thorough whisking incorporates air for a fluffier texture.
- 2Mix the heavy cream and crumbled feta cheese in a separate bowl to form the filling.
- 3Warm the vegetable oil in a cast iron skillet over medium-high heat. Pour in the egg mixture and tilt the pan so the eggs coat the bottom in an even layer.
- 4Cook until the eggs are fully set, then spoon the feta filling down the middle of the omelet. Fold the opposite sides of the eggs toward the center with a spatula, then fold it over once more to close.
Notes
- Swap: Use butter instead of vegetable oil for a richer flavor.
- Tip: Make sure your skillet is fully preheated before adding the eggs so they don't stick to the pan.
- Variation: Stir a handful of fresh spinach or chopped dill into the feta mixture for extra color and flavor.
Recipe Details
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