Herb & Asparagus Omelette with Turkish Toast Fingers
Serves 1
Serves 1
Ingredients
2 slices Speedibake Turkish Loaf, sliced thick
1 tbsp softened butter
¼ cup grated cheddar or tasty cheese
Pinch of smoked paprika or Aleppo pepper
Fresh chopped parsley or chives, to garnish
Omelette:
2 eggs
1 tbsp milk or cream
1 tbsp finely chopped herbs (chives, parsley, or dill)
¼ cup cherry tomatoes, halved
4–5 asparagus spears, trimmed and cut into 3cm pieces
2 tbsp crumbled feta
Salt and black pepper, to taste
Olive oil or butter, for cooking
Method
Prepare toast fingers: Preheat oven to 200°C. Butter top of each Turkish slice, sprinkle with cheese and paprika, then bake for 8–10 minutes until golden. Slice into fingers and keep warm.
Cook asparagus: Sauté asparagus in a little olive oil for 2–3 minutes until just tender. Set aside.
Make omelette: In a bowl, whisk eggs, milk, herbs, salt, and pepper. Heat a non-stick pan with butter or oil over medium heat. Pour in egg mixture. As it sets, lift edges to let uncooked egg run underneath.
Finish omelette: When nearly set, scatter asparagus, tomatoes, and feta on one half. Fold over and cook 30–60 seconds until just set. =
Serve: Plate omelette with warm Turkish toast fingers. Garnish with herbs and cracked pepper.
