Keto asparagus omelette with feta

Keto asparagus omelette with feta: a quick, savoury egg dish with green asparagus, creamy feta and butter – ideal for an uncomplicated low-carb meal.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 320 kcal per serving
• Protein: 24 g
• Fat: 23 g
• Carbs: 4 g

Ingredients

• 3 organic eggs
• 100 g asparagus
• 50 g feta
• 1 tbsp butter
• 1 pinch of pepper
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Wash the asparagus, cut off the woody ends and cut it into bite-sized pieces.
2. Heat the butter in a frying pan and fry the asparagus over a medium heat until lightly browned and still tender-crisp.
3. Crack the eggs into a bowl, season with salt and pepper and whisk thoroughly.
4. Pour the eggs into the pan over the asparagus and let them set over a lower heat.
5. Crumble the feta over the omelette and carefully fold it over as soon as the top is almost set. In pregnancy, only fold it once the egg is completely set.
6. Plate the omelette straight from the pan and serve hot.

Good to know

An omelette like this is just right when it needs to be quick but still taste like real cooking. Warm, salty, soft and with a little taste of spring in the pan.

Swaps

Feta → goat's cheese (similar protein content, often stronger in flavour; in pregnancy, pasteurised and rind-free); butter → ghee (only traces of lactose, good for high heat); asparagus → courgette (mild, high in water and also low in carbs); feta → cottage cheese (also contains protein, a little milder)

Allergens

Contains egg and milk. Generally suitable for children if cooked through and moderately seasoned. In pregnancy, only use feta made from pasteurised milk and cook the egg until fully set.