Omelette with Asparagus, Sun-dried Tomatoes & Feta Cheese


  • Eggs (4; beaten)
  • Asparagus (4-5 stalks; trimmed; sliced but keep the top bits intact)
  • Sun-dried Tomatoes (4-5 pieces)
  • Parmesan Cheese (2 teaspoons)
  • Feta Cheese (1 1/2 tablespoons; crumbled)
  • Lime (1/2 lime)
  • Salt (to taste)
  • Pepper (to taste)
  • Oil


In a pan, heat up some oil and add the asparagus and cook for 3-4 minutes on medium heat tossing around occasionally. Season it with salt & pepper along with lime zest and the juice of half the lime.

Toss in the sun-dried tomatoes and cook for a short minute and then add the asparagus and sun-dried tomatoes into the beaten eggs and give it a stir.

Lightly grease the pan with some oil and add the eggs back into the pan.

Dust the Parmesan Cheese all over the egg and sprinkle the crumbled feta cheese over the eggs. Season the eggs with pepper. You can add a pinch of salt but it won’t be necessary given the Parmesan Cheese is going to add some saltiness to it, so be careful with the salt in the eggs.

Cover and cook till the top of the eggs solidifies and then flip the egg and cook for a minute or two.


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