Try a little Mediterranean twist to your omelette today!
- 4 oz. (125g) asparagus
- 1 tsp. coconut oil
- 3 large eggs
- 5 tbsp. (70ml) milk, plant or dairy
- 2 oz. (60g) smoked salmon, cut into pieces
- ¼ cup (30g) feta cheese (or brie, camembert), cubed
- 4-5 cherry tomatoes, halved
- dill, to serve
Wash the asparagus, break off the hard ends and discard (if fresh, they will break off themselves in the right place, if not you can use a knife). Cut the softer stalks diagonally to about 1/2 cm pieces.
Boil in lightly salted water for about 2 minutes, then strain and set aside.
In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.
Heat the oven to 350F (180C). Heat the oil in a pan (diameter of approx. 24 cm) over medium heat, and pour in the egg mixture, rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).
Cover the pan with a lid and cook until the eggs set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until entire dish sets. (Cooking times may vary due to size and depth of pan, thickness of omelette)
To serve, sprinkle with fresh dill and freshly ground black pepper.
(Serves 2) Nutrition per serving: 302 kcal / 21g Fat / 6g Carbs / 20g Protein