Asparagus, Feta and Basil Omelette V GF

5 minutes 2 minutes 1 serving

Make a posh omelette quickly and easily with the help of our tinned asparagus. It comes together in mere minutes but you’ll feel like you’re creating something gourmet. 

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  • 2 large eggs, beaten well
  • pinch fine sea salt
  • 5g unsalted butter
  • 5 asparagus spears from a tin of Epicure Asparagus Spears, chopped
  • 1 tablespoon chopped salad onions
  • 15g feta, crumbled
  • 3 basil leaves, chopped

The recipe Asparagus, Feta and Basil Omelette Kitchen Mode

  • 1

    Preheat grill. Placing the oven rack on the top shelf.

  • 2

    Whisk the eggs together with a pinch of salt.

  • 3

    Set a small frying over medium heat with a pat of butter. Once the butter has melted, swirl the pan to coat. Pour in the eggs and let set a bit and then begin to gently push in the sides while tipping the pan to allow the wet egg to run underneath. Once the egg is set enough that it no longer runs, turn off the heat.

  • 4

    Sprinkle over the asparagus, onions and feta, then pop under the grill for 1 minute or until the egg is cooked through – keeping a watchful eye so it doesn’t overcook.

  • 5

    Remove from the oven and top with basil. Fold in half and gently transfer to plate to serve.