Veronica's 3 Egg Omelet W Beachgirls Cucumber Dip Recipe

Recreate the magic of your favorite restaurant Greek omelet at home! This 3-egg wonder, inspired by a delicious weekend breakfast, boasts a fluffy texture and savory gyro meat filling. Dh gave it a 4-star rating, calling it a 'keeper'! Topped with creamy feta, juicy tomatoes, and the irresistible Beachgirls Cucumber Dip (recipe #54096), this omelet is a weekend breakfast game-changer. Easy to follow instructions make this recipe perfect for even novice cooks.

Prep Time 5 mins
Cook Time 30 mins
Calories 408.6 kcal
Protein 51g
Rating 2.5 (2 Reviews)
Veronica's 3 Egg Omelet W Beachgirls Cucumber Dip 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Veronica's 3 Egg Omelet W Beachgirls Cucumber Dip

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How to Make Veronica's 3 Egg Omelet W Beachgirls Cucumber Dip

  1. In a small mixing bowl, crack 3 large eggs. Add 2 tablespoons milk and a pinch of salt and pepper.
  2. Whisk vigorously until the eggs are light and frothy.
  3. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add 1/2 cup cooked gyro meat and 1/4 cup chopped onion.
  4. Sauté for 3-5 minutes, until the onions are softened and the meat is heated through.
  5. Pour the egg mixture into the skillet. Cook until the edges begin to set.
  6. Sprinkle 1 tablespoon crumbled feta cheese and 1/4 cup chopped tomatoes over one half of the omelet.
  7. Gently fold the omelet in half. Cook for another 1-2 minutes, or until the cheese is melted and the eggs are cooked through.
  8. Slide the omelet onto a plate. Top with 1/8 cup Beachgirls Cucumber Dip (recipe #54096) and 1 teaspoon crumbled feta cheese.
  9. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

18g

Fat

73g

Carbs

2g