Breakfast, brunch, lunch or supper….you can’t go wrong with this amazing omelette adapted from A Paridiso Year by Denis Cotter. The amounts given below will make one large omelette that will easily feed 2.
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6 spears asparagus, trimmed and cut into pieces
8 cherry tomatoes, halved
1 green onion, sliced
half a fresh red chile, seeded and sliced
2 tablespoons olive oil
4-5 eggs
2 tablespoons water
salt and pepper to taste
handful of fresh herbs (of 2 or 3 types, such as chives, parsley, thyme, tarragon, marjoram)
small handful of crumbled feta cheese
butter or olive oil to coat pan
half an avocado, cubed
In a small pan, over medium heat, warm olive oil. Saute asparagus, tomatoes, green onion and chile until asparagus is crisp tender. Set aside while you prepare the omelette.
Crack the eggs into a small bowl and whisk in the water. Season lightly with salt and pepper. Chop the herbs and crumble the feta and have them at the ready before you begin cooking the omelette.
Heat your omelette pan (med-high heat if it is non-stick and high heat otherwise) and brush with a bit of butter or olive oil. Pour in the beaten egg and tilt the pan to cover the surface. As the bottom cooks, lift up the edges and let the raw egg slide underneath the cooked. Scatter the herbs and the feta over the length of the center of the omelette then fold 1/3 of the omelette towards the middle and repeat on the other side.
Just as the omelette is finishing cooking, toss the diced avocado to the vegetable mixture and return it to the heat just to warm through.
Remove the omelette to a plate and top with the warm salsa and serve immediately. Serves 2.
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