Otago Daily Times

As­para­gus, feta, za’atar omelette

The beauty of a good omelette be­gins with great in­gre­di­ents. It takes only min­utes to whip up an omelette, and by adding fresh, sea­sonal as­para­gus and this fra­grant spice mix it makes for the per­fect spring meal.

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Serves 1

Za’atar spice mix 1⁄2 tsp se­same seeds 1⁄4 tsp sumac

1 tsp dried oregano 1 tsp dried thyme 1 tsp dried mar­jo­ram 1 tsp sea salt flakes


4­6 spears fresh as­para­gus 2 eggs

2­4 tsp olive oil

20g feta cheese

1 tsp za’atar pinch salt freshly ground pep­per


Be­gin by mak­ing the za’atar mix. In a dry fry pan, toast the se­same seeds un­til golden, add the re­main­ing in­gre­di­ents and re­move from the heat. Place in a blen­der and blend all the in­gre­di­ents.

This can be stored in an air­tight con­tainer for up to a month.

To make the omelette

Snap off the ends of the as­para­gus and dis­card.

Heat 18cm (ap­prox) fry pan over mod­er­ate heat.

Add 1­2 tsp oil and the as­para­gus and sea­son lightly with a lit­tle salt and pep­per. Cook the as­para­gus un­til ten­der (4­5 min­utes). Re­move and keep warm.

Put the fry pan back on the heat. Beat the eggs in a bowl and sea­son with half a tea­spoon of the za’atar mix.

Add 1 tea­spoon of oil to the fry pan and pour in the egg mix and swirl to cover the base of the fry pan. Us­ing a spat­ula draw in the cooked omelette, al­low­ing the un­cooked egg to run into the gaps. Con­tinue do­ing this un­til the egg just cooks.

Re­move from the heat and place the cooked as­para­gus on one side of the omelette, sprin­kle over the feta and re­main­ing za’atar mix.

Fold the omelette, driz­zle with a lit­tle ex­tra oil.

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