Perfect for breakfast lunch and dinner. How often can you say that? Let's sweeten the pot. This dish can be ready in as little as 30 minutes. If you have leftover bacon, (in my home that means putting some aside to use the next day), you can shave this time in half!
This dish is packed with protein, is super tasty, is a great source of summer veggies and if that wasn't enough, leftovers makes a mean sandwich. In fact, I always make a little extra to pack for lunch the next day. Serve a hearty side salad with rice, quinoa or lentils and you have a great summer main. Make sure you cook some up while you can find asparagus everywhere.
20 stalks asparagus or 1 small bunch
2 tbsps water
Salt and pepper to taste
1 tsp olive oil
3 tbsps feta cheese, crumbled
5 slices tomato (1 medium)
Cut off or snap off asparagus tips. Wash and drain to ensure they are clear of sand.
Add olive oil to a frying pan or skillet until heated through.
Beat eggs. Add water, salt and pepper. Set aside.
Add asparagus tips to medium sized fry pan. Season with salt and pepper. Sauté on high heat until tender and lightly browned, 4-5 minutes.
While asparagus cooks, preheat oven on broil.
Add egg mixture. When edges start to cook, mix with a wooden spoon to break up. Cook until bottom of eggs are set and top is still runny. Remove from heat.
Add sliced tomatoes and sprinkle with crumbled feta cheese.
Place under broiler. Broil for 2-3 minutes until top of omelette is browned.
Remove from oven and allow to cool for atleast 5 minutes.
Slide omelette onto a serving dish and serve immediately.