Serves 1
Za’atar spice mix
1/2 tsp sesame seeds
1/4 tsp sumac
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
1 tsp sea salt flakes
Omelette
4-6 spears fresh asparagus
2 eggs
2-4 tsp olive oil
20g feta cheese
1 tsp za’atar
pinch salt
freshly ground pepper
Method
Begin by making the za’atar mix. In a dry fry pan, toast the sesame seeds until golden, add the remaining ingredients and remove from the heat. Place in a blender and blend all the ingredients.
This can be stored in an airtight container for up to a month.
To make the omelette
Snap off the ends of the asparagus and discard.
Heat 18cm (approx) fry pan over moderate heat.
Add 1-2 tsp oil and the asparagus and season lightly with a little salt and pepper. Cook the asparagus until tender (4-5 minutes). Remove and keep warm.
Put the fry pan back on the heat.
Beat the eggs in a bowl and season with half a teaspoon of the za’atar mix.
Add 1 teaspoon of oil to the fry pan and pour in the egg mix and swirl to cover the base of the fry pan. Using a spatula draw in the cooked omelette, allowing the uncooked egg to run into the gaps. Continue doing this until the egg just cooks.
Remove from the heat and place the cooked asparagus on one side of the omelette, sprinkle over the feta and remaining za’atar mix.
Fold the omelette, drizzle with a little extra oil.
