In Greek: ομελέτα με σπαράγγια και κολοκύθι, pronounced oh-meh-LEH-tah meh spah-RAHG-yah keh koh-loh-KEE-thee
This fabulous omelet features fresh asparagus and winter squash or zucchini. It’s an easy and quick dish that’s perfect for brunch, a meze or a light meal.
Cook Time: 15 minutes
Total Time: 15 minutes
- 5 eggs
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 1/2 cup of water
- 1/4 pound of fresh asparagus, cut in 1-inch pieces
- 1 medium seasonal squash, very thinly sliced (see note below)
- 2 tablespoons of olive oil
- 1/4 pound of feta cheese, crumbled
Note: If using a soft squash like zucchini or yellow squash, slice thinly. If using a harder winter squash, grate coarsely.
In a mixing bowl, whisk together the eggs, salt, and pepper.
In a large nonstick frying pan, combine the asparagus and squash with 1/2 cup water and bring to a boil. Cook until the vegetables are soft and the liquids have cooked off.
Add olive oil and, when boil resumes, pour beaten eggs over the vegetables. Add feta cheese on top and cook until very firm. During cooking, use a spatula to gently prod the omelet around the sides to keep from sticking. Yield: serves 6