08 Nov Omelette with asparagus, spinach and feta
Omelette with asparagus, spinach and feta
4 asparagus, spears
1 1/2 cup spinach, baby
2 large eggs
30 g feta
Cooking method
- 1. Peel asparagus spears gently with a vegetable peeler to remove the tough outer skin. Blanch (cook briefly) in (plunge into) lightly salted boiling water until just cooked. Remove from water and cool in cold (preferably iced) water.
2. Wash baby spinach in cold water to remove dirt and grit. Dry thoroughly, preferably in a salad spinner.
3. With a fork, whisk the eggs in a bowl. Heat a small non-stick frying pan and spray with a small amount of canola oil. When the pan is hot, add the eggs and quickly move the eggs around for 15 seconds.
4. Lower heat and place the spinach leaves on one half of omelette. Put asparagus spears on spinach and crumble some feta on top. Continue cooking on low heat until the egg is almost cooked but still a bit soft. Season lightly with cracked black pepper.
5. Fold the uncovered half of the omelette over the fillings and serve immediately.
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