Sheet Pan Asparagus Omelet

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This vibrant sheet pan omelet is a perfect brunch option, combining the freshness of asparagus with the richness of feta cheese. Easy to prepare and visually appealing, it's ideal for gatherings.

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Sheet Pan Asparagus Omelet

By Diane Kochilas

Prep Time 20

Cook Time 20

Servings

Eggs, Feta, Main Courses, Mediterranean Diet, Recipes, Vegetarian

Prep Time 20

Cook Time 20

Servings

Eggs, Feta, Main Courses, Mediterranean Diet, Recipes, Vegetarian

Ingredients

½ pound asparagus spears
6 cremini mushrooms sliced with stems
1 red onion cut into rings
2 cups spinach leaves loosely packed
3 sprigs each of thyme rosemary
5 – 6 sprigs of dill and parsley
½ teaspoon sea salt
¼ teaspoon black pepper
6 large eggs
½ cup 120 g heavy cream
3 ounces 85 g Feta

Instructions

Preheat the oven to 375°F. Lightly oil a baking tray.
Trim asparagus and sauté mushrooms and onions in a pan until caramelized.
Add asparagus and spinach to the pan with thyme and rosemary. Cook until spinach wilts.
Whisk together eggs, heavy cream, salt, and pepper. Pour over the vegetables on the baking tray.
Bake for 15-20 minutes or until eggs are set. Garnish with fresh herbs. Serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Sheet Pan Asparagus Omelet