Potato and Vegetable Omelet Bulgarian Style

Discover the vibrant flavors of the Potato and Vegetable Omelet Bulgarian Style, a hearty dish that’s as colorful as it is satisfying. This recipe combines tender golden potatoes, sautéed onions, and vibrant red bell peppers with the freshness of spinach and tomatoes for a nutrient-packed base. Infused with smoky paprika and finished with creamy crumbles of feta cheese, this omelet is cooked to perfection in a skillet for golden edges and a soft, flavorful center. Perfect for breakfast, brunch, or a light dinner, this Bulgarian-inspired dish is ready in under 40 minutes and serves up to four. Garnished with fresh parsley, each slice is a delightful balance of taste and texture, making it a wholesome, Mediterranean-inspired comfort food you’ll want to savor again and again.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large Potatoes
• 1 medium Onion
• 1 medium Red bell pepper
• 1 medium Tomato
• 1 cup Spinach
• 6 large Eggs
• 0.5 cup Feta cheese
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel the potatoes and cut them into thin slices or small cubes for even cooking.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the potatoes and cook for 8–10 minutes until they are golden and tender, stirring occasionally. Remove them from the skillet and set aside.

Step 3

Dice the onion, red bell pepper, and tomato into small, even pieces.

Step 4

In the same skillet, heat the remaining tablespoon of olive oil. Add the diced onion and red bell pepper and sauté for 3–4 minutes until softened.

Step 5

Add the diced tomato and spinach to the skillet, cooking for an additional 2–3 minutes until the spinach wilts and the tomato softens. Set the vegetable mixture aside with the cooked potatoes.

Step 6

In a large bowl, whisk together the eggs, paprika, salt, and black pepper. Crumble the feta cheese into the egg mixture and stir to combine.

Step 7

Add the cooked potatoes and vegetables to the egg mixture, folding gently to coat everything evenly.

Step 8

Wipe the skillet clean and lightly grease it with a bit of olive oil. Heat the skillet over medium heat and pour in the egg mixture, spreading it evenly across the pan.

Step 9

Cover the skillet with a lid and cook the omelet on low heat for 10–12 minutes, or until the eggs are set and the surface is no longer runny.

Step 10

Garnish the omelet with freshly chopped parsley before serving. Slice into wedges and enjoy!

Nutrition Facts

Serving size	(1437.0g)

Amount per serving	% Daily Value*
Calories	1612.1

Total Fat 74.9g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 3.2g
Cholesterol 1182.8mg	0%
Sodium 4919.1mg	0%
Total Carbohydrate 168.4g	0%
Dietary Fiber 20.6g	0%
Total Sugars 30.0g
Protein 69.2g	0%

Vitamin D 258IU	0%
Calcium 720.7mg	0%
Iron 15.3mg	0%
Potassium 4654.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 17.0%

Carbs: 41.5%