6 small spears asparagus, trimmed and cut into 1-inch pieces
ΒΌ cup crumbled feta
Instructions
Heat an 8-inch skillet over medium low heat. Add olive oil and swirl to coat.
Pour beaten eggs into the skillet and sprinkle with a pinch of salt and pepper and the diced onion. Cover and cook until the egg is almost set, with a few wet spots still present.
Add asparagus and feta. Cover and cook until the egg is completely set and the feta is getting soft.
Fold the egg over on itself to envelope the asparagus and feta. Serve immediately.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/asparagus-feta-omelet/