Simple Spring Veggie Omelet
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • 3 eggs (whisked)
  • ½ bundle of asparagus (use only the softer top half) sliced into 2 inches pieces
  • 4-5 white mushrooms sliced
  • 2 radishes sliced
  • 1 scallion sliced (green and white parts)
  • crumbled feta
  • butter (unsalted)
  • fresh thyme
  • parsely
  • coarse salt
  • pepper
  1. Heat a non stick fry pan with a pat of butter.
  2. Sauté the veggies with a pinch of salt, until mushrooms are golden and asparagus is tender but still slightly firm.
  3. Remove from pan and set aside in a bowl.
  4. Melt another pat of butter in pan on low to medium heat.
  5. To the eggs add a pinch of salt and add them to the pan.
  6. Using a rubber spatula, start by moving the outer edges inward (for the first minute and a half) then continue to cook until set. (see tips above)
  7. Add the veggies to one side and fold over the other half of omelet.
  8. Top with radishes, scallions, feta and herbs.
Recipe by The Hanging Spoon at