Receta Asparagus and Feta Omelet
Asparagus and Feta Omelet
It's the morning after Sandy. I was fortunate enough to make it through
unscathed, but my thoughts and prayers are out there with everyone who
Whether you're safe at home with your loved ones or picking up the pieces after Sandy, a good breakfast will give you the energy to get through the day. Here I scrounge through my refrigerator to find a few leftover asparagus stalks and a half empty tub of feta cheese. Mix with a few eggs, serve with a nice cup of tea, and you have a delicious breakfast to fuel your day's activities.
Ingredients:
- some sort of oil or fat (i.e. vegetable oil, butter, duck fat, or whatever else you have on hand)
- 3 to 4 asparagus spears, cut into 1" pieces
- 3 eggs, lightly beaten
- 1/4 cup feta cheese (plus more to your liking)
- salt
- black pepper
Procedure:
Heat 1 to 2 tablespoons of fat in a small, non-stick sauté pan; add the asparagus and lightly season with salt and pepper (the feta cheese will add a good amount of salt as well); cook until just tender.
Pour in eggs and season lightly again; stir and cook until you can see the omelet begin to set; stop mixing.
Once the omelet is almost cooked, sprinkle with cheese; fold in half and continue to cook until done; serve and sprinkle more cheese on top (if desired).