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.


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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