I made one of my favourite omelettes today, inspired by seasonal veggies and a feeling of the freshness of spring.

It’s a simple, fresh combination of ingredients that create a canvas of subtle flavours and textures. It’s a perfect vegetarian option that leaves you light and feeling energetic.

Now go make it!

For 2 persons

4-5 eggs of your choice
150g Feta cheese
4 table spoons of Greek Extra Virgin Olive Oil
1 large zucchini cut in thin long strips
2-3 spring onions cut in pieces
4-5 asparagus cut into small pieces
Fresh or dried mint
Salt
Freshly ground black pepper corns

Directions

1. Cut all the veggies and set aside

2. Beat the eggs lightly in a small bowl and add the fresh or dry mint

3. Poor the olive oil in a wide frying pan and set heat a medium heat

4. Sauté the spring onions and zucchini until slightly golden

5. Add the asparagus and sauté a few more minutes

6. Poor the eggs to the pan and spread around evenly lightly stirring in all the ingredients

7. When eggs are almost solid, crumble the feta on top of the omelette and cook until ready

8. (Optional) If you have a grill, you can heat that up to 200C and place the pan underneath to finish the omelette from the top

Mevgal Greek Feta Cheese P.D.O. / 200g

HK$55.00