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

Ingredients

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

Salt

Pepper

200 grams. trimmed feta cheese

1 tbsp. chopped fresh oregano 

Instructions

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.

TODAY I DON'T FEEL LIKE DOING ALMOST ANYTHING

Today I don't feel like doing anything, I just wanna lay in my bed; as Bruno Mars' song goes. I think that everybody feels the same sometimes but then you get hungry and you have to change the lyrics a little bit to " Today I don't feel like doing almost anything". When this day comes, cook the following omelet. It is healthy, low-cal, delicious and of course easy-to do! 

Ingredients

2 servings

3 eggs

50 grams broccoli florets

60 grams feta cheese

1 soring onion

4 black olives

1 tomato

Olive oil

4 tbsps. milk

Salt

Pepper

Oregano

Instructions

Put broccoli in boiling water for 2-3 minutes to soften.

Cut the broccoli, the spring onion, the tomato and the feta in small pieces.

Halve the olives and remove the stones. There is an old trick to halve the olives quickly. Put them on a cutting board and press only one each time with a wooden spoon. 

Break the eggs and beat them gently in a bowl. Add milk, salt, pepper, oregano and continue to beat until they combine together. Preheat the olive oil at medium heat in a round pan. Add the omelet to the centre of the pan. Tilt the pan so that the eggs spread out evenly over the bottom. When the edges begin to turn yellow and thicken flip your omelet using a spatula. Leave the other to be cooked.Slide the omelet onto a plate and sprinkle the vegetables, the olives and the feta over the omelet. Salt and pepper and  good appetite!