Asparagus Omelette with caramelized onions, tomatoes and feta cheese

Asparagus Omelette with caramelized onions, tomatoes and feta cheese


Servings: 2

  •     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

  •     3 tbsp vegetable oil


  1.     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.

  2.     Beat eggs with salt and pepper. Set aside.

  3.     Over medium heat, heat 1 tablespoon oil in skillet.

  4. 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.

  5. 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.

  6. Reduce heat to low; let stand, covered, 1-2 minutes or until cheese is melted.

  7. Transfer to a serving plate

  8.     Repeat with remaining oil, egg mixture, asparagus mixture and cheese to make a 2nd omelette.

  9. Serve omelettes warm immediately.

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