Asparagus and Feta Cheese Omelet with Kalamata Olives

Made with fresh wild asparagus and authentic feta cheese, this breakfast or lunch recipe will make you feel like a king in ancient Greece.


Chef: Asterios Koustoudis

Preparation & Cooking time: 35 minutes

Serves: 4

Did you know that the ancient Greeks were the first to grow asparagus?

While often associated with French cuisine, to which these green stalks were introduced in the 16th century, the ancient Greeks enjoyed them to, and even considered them an aphrodisiac.

 

Today, you can find wild green asparagus in nature all around Greece, and they’re arguably more delicious than the cultivated kind. If you can’t get your hands on wild asparagus however, do still make this delicious omelet, created by Asterios Koustoudis, Executive Chef at luxury hotels Grande Bretagne and King George in Athens, with the green asparagus available where you live. Just make sure to use quality Greek olive oil and feta cheese.

Method

Omelet

Wash and slice the asparagus.

 

Add olive oil to a non-stick pan over medium heat, and sauté the asparagus for 2-3 minutes.

Add the onions.

Whisk the eggs in a bowl with salt and pepper to taste, and pour into the pan. Stir to mix with the vegetables.

Add the feta cheese and olives, and cook slowly, until the omelet is set.

Vinaigrette

In a bowl, whisk together some lemon juice and vinegar with a dollop of mustard, salt and pepper.

Salad

In a bowl, mix the remaining asparagus with salt and pepper, and a drizzle of olive oil. Place them in an ovenproof pan and cook on the grill setting until slightly browned.

Mix the other ingredients for the salad, and add the dressing.

Serve the omelet in pieces along with your baked asparagus and the salad.

 

 

 

 

This recipe was previously published in Greek at gastronomos.gr.

Ingredients

1/2 bunch of asparagus

6 eggs

 

3 spring onions, the white part, sliced

4-5 olives from Kalamata, pits removed, sliced

80 g feta cheese, crumbled

50 ml olive oil

salt and pepper

for the vinaigrette:

lemon juice

white wine vinegar

mustard

salt and pepper

for the salad:

1/2 bunch of asparagus

1 butterhead lettuce

8 cherry tomatoes, sliced

3-4 tbsp. dill, finely chopped

3 spring onions, the green part, sliced

50 ml olive oil

salt and pepper



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