A simple spring omelette that works beautifully for breakfast, lunch, or a light dinner.
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Omelette with asparagus, herbs & feta
A simple spring omelette that works beautifully for breakfast, lunch, or a light dinner.
Brine and Bloom
Writing about fermentation for healthier living
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Omelette with fermented asparagus & feta
- Servings: 1
- Prep. Time: 10 mins
Ingredients:
3 eggs
5–6 fermented asparagus spears
40g soft goat’s cheese or feta or some other white soft cheese
1 tbsp olive oil or butter
Fresh dill, parsley, or chives
Salt and black pepper
Directions:
- Remove the fermented asparagus from the brine and cut into smaller pieces.
- Beat the eggs with a small pinch of salt and black pepper, then pour into a pan.
- As the omelette begins to set, add the soft cheese, the asparagus and the herbs.
- Fold gently and cook until the centre is still slightly soft.
- Serve immediately with toasted sourdough or a small salad.
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