Loaded Greek Asparagus Omelettes
Loaded with tender asparagus, juicy cherry tomatoes and lots of soft feta cheese, these springtime omelets whip up in minutes and are perfect for a healthier brunch!
Servings 2 servings
- 1 teaspoon plus 2 tablespoons vegetable oil divided
- 1 cup fresh asparagus spears trimmed and cut into 2-in pieces
- 1/2 cup halved cherry tomatoes
- 6 large eggs lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese divided
In a medium skillet over medium-high, heat 1 teaspoon oil until shimmering. Add asparagus and cherry tomatoes and saute, stirring occasionally until asparagus is tender and cherry tomatoes have burst. Remove from skillet and set aside.
Gently beat eggs with salt and pepper. Set aside. Over medium heat, heat 1 tablespoon oil in skillet until shimmering. Pour half of egg mixture into skillet and let stand until edges just begin to set. Gently lift up set edges and tilt pan to let uncooked egg flow underneath. Repeat several times until eggs are set.
Arrange half of asparagus mixture on half of omelette and top with 1/4 cup feta cheese. Gently flip un-filled half of omelette over the filling and let it cook until cheese is melted, about 3-4 minutes. Transfer to a serving plate.
Repeat with remaining oil, egg mixture, asparagus mixture and cheese to make a 2nd omelette. Serve omelettes warm immediately.