Omelette with green asparagus and goat's milk feta

Ingredients for 1 servings:

• 200 g asparagus, green
• 2 garlic cloves
• 2 m.-sized eggs
• 20 g wheat flour type 550
• 50 g milk
• 60 g feta cheese made from goat’s milk
• 50 g cocktail tomatoes
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Wash the green asparagus and trim off about 2 cm of the ends. Halve the stalks. Peel and halve the garlic cloves. Heat a little olive oil with the garlic cloves in a pan. Sauté the asparagus with the lid closed for about 5-10 minutes, turning several times and seasoning with salt and pepper. Remove the garlic cloves. Remove the asparagus from the pan. Finely chop the feta cheese. Halve the tomatoes. Mix the eggs with flour, milk, salt and pepper and cook in the pan with the lid on to make an omelet. When the top is no longer runny, turn the omelet over and top with feta, cherry tomatoes and asparagus. Let it simmer for another 1-2 minutes with the lid closed on the turned off stove so that the goat cheese softens. Approx. 560 kcal per serving.