Sheet Pan Asparagus Omelet
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.
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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