Wednesday 10 October 2012

Omleta Me Sparaggia Asparagus Omelette

Wild asparagus omelette from My Greek Island Home by Claire Lloyd.

 This wild asparagus dish looks rather untidy, but it’s absolutely delicious. Put it on the table with a large spoon for people to help themselves. 

Omleta me Sparaggia, (Asparagus Omelette), page 85.

340 g wild or thin cultivated asparagus
olive oil for frying
6 eggs, beaten
200 g fetta cheese, crumbled
salt and freshly ground black pepper

Bring a saucepan of water to the boil. Snap the woody bases from the asparagus and discard, then break the asparagus into pieces approximately 4 cm long. Drop the asparagus pieces into the water and boil for 2–3 minutes, until just tender, then remove from the water and drain in a colander.

Heat a medium-sized non-stick frying pan over a high heat, add olive oil, then add the asparagus to the pan. Pour the eggs over the top and cook, uncovered, for 4–5 minutes until just set. Slide out on to a plate, scatter the crumbled fetta over the top, season with salt and pepper and serve.

Serves 6 as part of a shared meal

{Image & recipe: Claire Lloyd, My Greek Island Home}


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    4 Responses to “Omleta Me Sparaggia Asparagus Omelette”

    1. Love this one!!! It’s delicious and so healthy!

    2. Simple and delicious I love fresh asparagus!
      Carla x

    3. Claire Lloyd says:

      Even better when your there and pick the wild asparagus, yum yum!

    4. Cate says:

      Delightful escape is reading My Greek Island Home by Claire Lloyd ~ I just read about Pandelis & Matthew’s adventure of harvesting wild asparagus!


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