Are eggs breakfast or dinner food at your house? Here in the allspice world, they are both! Whenever you choose to enjoy your eggs, you will love this asparagus feta omelet.
I grew up eating omelets as a special Saturday morning breakfast, but now I might make one as a speedy lunch or dinner. The fillings you might use in an omelet are endless.
Veggies are my favorite omelet filler now, but cheese was my favorite as a kid! Here, I pair earthy asparagus with salty feta for a simple yet elegant version that both my adult-self and kid-self love!
The onion and black pepper are the two secondary ingredients that really boost flavor in this dish. The feta and asparagus are flavorful, but with the addition of the onion and pepper this simple omelet has unexpected full-flavor.
Tips and Tricks for the Asparagus Feta Omelet recipe:
- The onion could be swapped for equal parts shallot or leek or ½ tsp fresh minced garlic or a 1/8 tsp onion powder.
- Try crushed red pepper in place of the black pepper if you prefer a hint of heat.
- Thin asparagus spears are best because they cook very quickly. If you only have thick spears, blanch or steam them before adding to the omelet.
- Skillet: An 8-inch skillet is just the right size for two eggs. Any smaller and the omelet will get too thick to fold, and bigger will make a very thin omelet. If you use a non-stick skillet, you can omit the oil.
- 2 large eggs, beaten
- 1 tsp olive oil
- Pinch salt and pepper
- 1 TBS onion, diced
- 6 small spears asparagus, trimmed and cut into 1-inch pieces
- ¼ cup crumbled feta
- Heat an 8-inch skillet over medium low heat. Add olive oil and swirl to coat.
- Pour beaten eggs into the skillet and sprinkle with a pinch of salt and pepper and the diced onion. Cover and cook until the egg is almost set, with a few wet spots still present.
- Add asparagus and feta. Cover and cook until the egg is completely set and the feta is getting soft.
- Fold the egg over on itself to envelope the asparagus and feta. Serve immediately.
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