Spring Pea & Asparagus Omelette with Feta

Pea and asparagus omelette on a white plate with silver cutlery, overhead shot

Spring Pea & Asparagus Omelette with Feta

A light and easy vegetarian omelette with seasonal asparagus, sweet green peas and creamy feta, finished under the grill. Perfect for a quick spring breakfast, brunch or dinner.

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Prep Time: 8

Cook Time: 10

Total Time: 18

Servings:

Calories: 435kcal

Equipment

20cm oven-safe frypan
Medium mixing bowl
sharp knife
chopping board
whisk
Measuring cups and spoons

Ingredients

2 eggs
⅓ cup soy milk or other milk of choice
¼ tsp onion powder
1 clove garlic peeled and minced
1 tbsp chives finely chopped
1 tbsp olive oil extra-virgin
3 stems asparagus sliced in half lengthways, white woody ends removed
1/4 cup green peas fresh or frozen
50 g feta cheese or goat's chèvre
Salt and pepper, to taste

To Serve:

Small handful flat-leaf parsley roughly chopped
1 tsp chilli flakes

Instructions

Preheat your oven grill to 180°C.
Add the eggs, soy milk, chives, onion powder, salt and pepper to a medium mixing bowl and whisk until well combined.
Heat the olive oil in your oven-safe frypan over medium heat. Once hot, pour in the egg mixture.
Using an egg flip, gently drag the outer edges of the omelette about 2–3cm in towards the centre. Swirl the pan so the runny egg mixture flows back out to fill the edges.
Top the omelette with the peas and asparagus. Continue cooking until the egg mixture begins to firm up slightly around the edges.
Scatter the feta over the top, then carefully place the pan under the grill. Once the top is lightly golden, remove the pan using an oven mitt or folded tea towel. Slide an egg flip underneath the omelette and tilt the pan to slide it out onto a large dinner plate.
Serve warm, topped with roughly chopped flat-leaf parsley and chilli flakes.

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