Randy Mayor
6 servings (serving size: 1 wedge)

This easy omelet gets its distinctive flavor from the addition of feta cheese, green onions, and parsley.  It's a great choice for breakfast, brunch, or a light supper. 

How to Make It

Step 1

Preheat broiler.

Step 2

Combine first 4 ingredients in a bowl; stir well with a whisk. Heat oil in a 9-inch cast-iron skillet over medium heat. Add breadcrumbs; cook for 1 minute or until lightly browned. Spread egg mixture evenly in pan; top with cheese. Broil 15 minutes or until omelet is firm. Sprinkle with onions, parsley, and oregano. Cut into wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Breadcrumb omelet

February 21, 2016
This was delicious! What a nice way to turn an omelet into something sophisticated. I liked using minced shallots instead of scallions, I also added dill and a tiny bit of nutmeg to the egg mixture. I went all out and topped with sliced kalamata olives in addition to the shallots and parsley. Very nice way to make eggs for breakfast,  - not to complicated, and yet you feel the dish has style when you serve it!

SkinnyMealPlans's Review

October 10, 2013

EllenDeller's Review

September 20, 2010
We thought this was fabulous, but I did make a few changes: no water, used liquid egg whites from a box in addition to the fresh eggs, used only a scant 1/2 cup of SEASONED bread crumbs and did not stir them, letting them form a nice crust. My omelet cooked in about three minutes, so I don't know where that 15 minutes in the recipe comes from! Served with the warm potato salad, the lemon-garlic greens, and baba ganoush with pita slices.