Dried Tomato Omelet

  • PREPARATION TIME: 20 minutes
  • YIELDS 4 servings


  • 2 Tbsp. vegetable oil
  • 2 cups chopped onion
  • 1/2 cup diced ham, optional
  • 3 Tbsp. minced parsley
  • 12 large eggs, slightly beaten
  • 1/2 cup Oikos® Sun-Dried Tomato Greek Yogurt Dip
Dried Tomato Omelet


  • In a skillet over medium-high, heat oil; add onions and saute 4 minutes. Remove from heat and cool slightly before stirring in ham and parsley. Mix well. Hold
  • For Each Omelet: Scramble three eggs over medium-high heat until almost firm. Dollop 2 Tbsp.Oikos® Sun-Dried Tomato Greek Yogurt Dip over inside of one half of the omelet. Spoon 1/2 cup of onion-ham mixture over cheese and fold empty side of omelet over the filled side and serve immediately.