I made this omelet on a whim with whatever I had on hand in the fridge and it came out so delicious, as do most things turn out when you cook without waste. I had to share the recipe, especially since it was so quick and easy to make. It’s much easier if you roast the squash ahead of time and blanch the asparagus ahead of time, or perhaps use the brined versions in a jar. If you prep it all beforehand, you can whip it up really quickly for breakfast. If not, use whatever else you have on hand that’s just easy toa add (tomatoes and peppers come to mind). Enjoy!
INGREDIENTS
Serves 2
4 eggs
3-5 asparagus stalks, blanched in water for three minutes and drained
1-2 small yellow zucchini, steamed or roasted
1/4 cup feta cheese, crumbled
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup milk or heavy cream (optional)
DIRECTIONS
Preheat the oven to 325 F / 162 C.
Add all ingredients to a bowl and mix with a wire whisk.
Butter or oil an oven-safe dish then pour the egg mixture into the dish.
Bake in the oven for approximately 20-25 minutes or until the center is not runny.