Timings
Prep time: 10 minutes
Cooking time: 5 minutes
Makes
Two omelettes
Ingredients
- 6 eggs
- 1 bunch of asparagus, thicker spears halved lengthways
- 50g marinated feta cheese, crumbled, plus 2 tbsp of the marinating oil
- Parsley leaves, to serve
Method
Preheat the oven to 220C/200C fan/Gas 7.Separate four of the eggs, placing the egg whites in a large bowl, and the yolks with the remaining two eggs in another bowl. Whisk the yolks and eggs until creamy. Wash the whisk well, then whisk the egg whites to soft peaks.Fold a little of the beaten egg white through the yolky mixture, then swirl the rest through using a flexible spatula and a figure-of-eight motion until combined.To make the first omelette, heat one tablespoon of the feta marinating oil in an ovenproof 18cm non-stick frying pan over high heat. Add half the asparagus and cook for 30 seconds to soften slightly. Remove to a plate.Pour half the egg mixture into the hot pan. It’ll be fluffier than you think, so treat it more like a pancake, waiting until the top has set a little, before popping in the asparagus mixture and a bit of the feta on the outer corner, folding over gently and whacking into the oven for two minutes, or until the egg is just set.Carefully transfer to a plate. Drizzle with more marinated feta and a little more of the oil. Repeat with the rest of the ingredients. Season with salt flakes and freshly ground black pepper and serve immediately, scattered with parsley.Recipe from In Praise of Veg by Alice Zaslavsky (Murdoch Books, £25). Order a copy from books.telegraph.co.uk.
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