Smoked Salmon, Feta & Asparagus Omlette

What you'll need:

• 125vg asparagus​

• 1 tsp. coconut oil​

• 3 large eggs​

• 170ml milk, plant or dairy​

• 60g smoked salmon, cut into pieces​

• 30g feta cheese (or brie, camembert), cubed​

• 4-5 cherry tomatoes, halved​

• dill, to serve​

Serves 2

Prep time: 10 mins

Cook time: 15 hour

Method

Wash the asparagus, break off the hard ends the discard (they will break themselves in the right place). Cut the softer stalks diagonally to about ½ cm pieces. ​

Boil in lightly salted water for about 2 minutes, then strain and set aside.​

In a bowl, whisk eggs with the milk, salt and pepper. Add asparagus, salmon and cubed cheese, mix everything well.​

Heat the oven to 180c. Heat the oil in a pan (diameter of approx. 24cm) over medium heat, and pour in the egg mixture. Rearrange the toppings if necessary. Top with the halved cherry tomatoes (cut end up).​

Cover the pan with a lid and cook until the mass is set for about 5 minutes. Then place in the oven (without cover), and cook for another 6-10 minutes, until the mass sets.​

To serve sprinkle with fresh dill and season with freshly ground black pepper.​

Macros per serving:

302Kcal

6g Carbs

21g Fats

20g Protein