brunch omelette asparagus feta oven-baked vegetarian eggs

Fluffy asparagus oven omelette

Name: Fluffy asparagus oven omelette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 7 eggs; 3 tbsp Greek yogurt; 250-300 g asparagus; 80-100 g feta, crumbled; 1 small spring onion, finely sliced; 2 tbsp olive oil; 1-2 tbsp parmesan, grated; 1 tbsp dill, chopped; 1 tbsp mint, chopped; 0.5 lemon, zest only; black pepper; salt; chili flakes (optional); flaky salt for serving (optional)

An omelette with asparagus, feta, herbs and Greek yogurt. Light, fluffy and perfect for sharing.

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Method

1
Preheat the oven to 190°C fan.
2
Trim the asparagus. Cut most of the stalks into 2–3 cm pieces and keep several tips whole for the top.
3
Heat the olive oil in an oven-safe 25 cm pan. Cook the spring onion and asparagus pieces for 3–4 minutes until slightly softened. Add the asparagus tips during the last minute.
4
In a bowl whisk together the eggs, yogurt, lemon zest, herbs and black pepper until slightly frothy.
5
Fold in most of the feta, reserving a little for the top.
6
Pour the egg mixture into the pan. Scatter over the remaining feta, parmesan and the asparagus tips.
7
Bake for 16–22 minutes, until puffed and lightly golden but still slightly soft in the centre.
8
Finish under the grill for 1–2 minutes until golden.
9
Rest for a few minutes before serving. Finish with olive oil, extra herbs and flaky salt.