Comeback with Omelette with Asparagus

Perfect for breakfast but also a really tasteful lunch for a hot spring day. Do not forget to add Greek Feta and fresh oregano, you will love this version! 

Omelette with Asparagus
Cooking Time: 10 minutes Total Time:20 minutes Difficulty:Easy
4 servings
1 bunch of asparagus, trimmed and chopped
4 tbsp. olive oil
8 eggs
1 teaspoon dry oregano
1/3 cup milk
1/2 cup of water
200 grams. trimmed feta cheese
1 tbsp. chopped fresh oregano 


Heat olive oil in a large frying pan over medium heat; cook and stir asparagus about 2 minutes. Add water cook another 3 to 5 minutes. Remove from heat and transfer asparagus to a colander.  

Whisk eggs and milk in a bowl. Add oregano, salt and pepper. 
Put asparagus again to the hot frying pan and add the eggs with milk. 
Swirling pan to cover entire pan with egg mixture. Cover the frying pan with a lid and reduce heat to low.  
When the omelette begins to cook and firm up, remove but still has a little raw egg on top,  remove the lid and sprinkle over the cheese and the fresh oregano. 

 Cut in slices to serve.

No comments:

Post a Comment