This spring omlette is great for breakfast or brunch. Asparagus goes well with eggs and an omelette is one of the easiest ways to enjoy them together. Add a little caramelized onions, tomatoes and feta cheese, and you got yourself very, very healty , easy and fast meal. Enjoy!
Asparagus Omelette
Healty, fast and easy asparagus omelette, with caramelized onions, tomatoes and feta cheese.
Servings: 2
Ingredients
- 12-14 fresh asparagus spears trimmed (you can cut them into 2 in pieces)
- 2 to matoes diced ( or use 3/4 cup cherry tomatoes, halved)
- 6 large eggs beaten
- 1 large onion sliced
- 1/2 cup 75g crumbled feta cheese, divided
- salt and pepper to taste
- approx. 3 tbsp vegetable oil
Instructions
- In a medium skillet over medium-high, heat 1 teaspoon oil until shimmering. Add sliced onions and saute for about 5 minutes, add asparagus and tomatoes and saute, stirring occasionally until asparagus is tender and tomatoes have burst. Remove from skillet and set aside.
- Beat eggs with salt and pepper. Set aside.
- Over medium heat, heat 1 tablespoon oil in skillet. Pour half of egg mixture into skillet and cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. When most of the egg is cooked, place the half of asparagus mixture on half of omelette and top with 1/4 cup feta cheese. Fold omelette in half. Reduce heat to low; let stand, covered, 1-2 minutes or until cheese is melted. Transfer to a serving plate
- Repeat with remaining oil, egg mixture, asparagus mixture and cheese to make a 2nd omelette. Serve omelettes warm immediately.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!
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