Have all your ingredients prepared ahead of time makes this recipe a snap! So chop your onion, crush your garlic, chop your tomatoes in half and measure everything out. In a bowl whisk eggs, pea protein and milk (and any other spices if using) and set aside.
Heat some organic butter or coconut oil in a non-stick pan and sauté onion and garlic with some salt and pepper. In the same pan but keep separate char asparagus heads and tomatoes flat side down.
Add onion to the egg mix. Set asparagus and tomatoes aside. Add a little more coconut oil to cook with into your pan on a medium heat (not high) and pour your egg mix in. Allow to cook through.
Once the top of the omelette is starting to set scatter spinach leaves, crumbled feta, asparagus, peas and tomatoes on one half of the mix only.
Season with salt and pepper and if adding any other add ins, add these now!
Using a spatula carefully fold the unfilled side over the top of the fillings.
Leave in the pan until the egg is cooked through, then carefully transfer to a plate and garnish with greek yoghurt, avocado and rocket!
When cooking eggs, season with salt last! Adding salt draws out moisture which can lead to sloppy eggs.
If the flipping/folding process doesn’t work out, there’s nothing wrong with turning this recipe into a serve of scrambled eggs!
Please Note: Nutritional information is calculated with omelette only, not including toppings.