SERVINGS: 1 PREPPING TIME: 5 min COOKING TIME: 15 min
3-4 asparagus stems
1 spring onion
1/4 lemon juiced
1 tbsp of feta crumble
1 tbsp butter
microgreens for serving
Snap off the woody asparagus ends and quarter the stems. Julienne the zucchini and slice the spring onions finely.
In a small nonstick pan, heat 1/2 tbsp of the butter over medium high. When starts to bubble, add spring onions and sauté for 1-2 min. Add asparagus to the pan and squeeze the lemon juice all over. Sautee for another 2-3 minutes, stirring occasionally. Add julienned zucchinis. Salt & pepper to taste. Mix well and set aside.
Crack 2 eggs into a small bowl, season with S&P slightly. Using a fork, whisk the eggs until smooth.
In a small nonstick pan, heat the rest of butter over medium high. Add the whisked eggs. Cook until the eggs settle on top, about 1-2 minutes.
Transfer the omelet onto a serving plate. Add the cooked veggies on one side. Spread the feta crumble on top. Fold the other half over and drizzle some balsamic over. Serve with microgreens of your choice on a side and enjoy!
Asparagus is a fantastic source of nutrients including fiber, folate and vitamins A, C and K. Its peak season is spring when its most tender and vibrant! Sub balsamic for a hot sauce (sriracha works great) for some heat if desired.