With asparagus season in full swing and summer settling beautifully over New Zealand, there’s no better time for a fresh, light, and flavour-packed omelette. This easy, elegant dish brings together bright seasonal produce and a few indulgent touches to create a brunch that feels both effortless and a little bit special. Perfect for slow weekends, alfresco breakfasts, or those evenings when you want something nourishing without spending ages in the kitchen.
Serves 2
Ingredients:
125g fresh asparagus
1 tsp coconut oil
3 large eggs
5 Tbsp (70ml) milk, plant or dairy
60g smoked salmon, cut into pieces
¼ cup (30g) feta cheese (or brie, camembert), cubed
4-5 cherry tomatoes, halved
Dill, to serve
Method:
Wash the asparagus, break off the hard ends and 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 180°C. 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 omelette sets.
To serve sprinkle with fresh dill and season with freshly ground black pepper.
