Name: Smoked Salmon, Feta & Asparagus Omelet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 ounces asparagus (125g); 1 teaspoon coconut oil; 3 large eggs; 5 tablespoons milk; 2 ounces smoked salmon; 1/4 cup feta cheese; 4-5 cherry tomatoes; dill

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Smoked Salmon, Feta & Asparagus Omelet

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Calories: 302

Ingredients

Servings

4 oz asparagus (125g)
1 tsp coconut oil
3 large eggs
5 tbsp milk (plant or dairy)
2 oz smoked salmon (cut into pieces)
¹⁄₄ cup feta cheese (or brie, camembert, cubed)
4-5 cherry tomatoes (halved)
dill (to serve)

Instructions

Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about ½ 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 350°F (180°C). Heat the oil in a pan (diameter of approx. 24cm) 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 mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.
To serve sprinkle with fresh dill and season with freshly ground black pepper.

Note

Pro Tip: The length of time in the oven will depend on the size of pan and thickness of the egg mixture.

Smoked Salmon, Feta & Asparagus Omelet

Ingredients

Instructions

Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about ½ 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 350°F (180°C). Heat the oil in a pan (diameter of approx. 24cm) 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 mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.

To serve sprinkle with fresh dill and season with freshly ground black pepper.

Note

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