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Tanmoy makes a mean egg and cheese sandwich, so the job of cooking the breakfast eggs usually falls to him. But he probably had a nightmare last night and the Dust Monster must’ve threatened to choke him, because as soon as he woke up, he started cleaning the house. Now that left me debating whether to interrupt this God-sent miracle for an egg sandwich or to cook breakfast myself. Because I am such a whiz at decision making, I quickly calculated that making breakfast was easier than cleaning, and asked him if he would like an omellete. The Dust Monster must’ve really scared him, because all I got in response was a grunt.

Now, I firmly believe hard work shouldn’t go unrewarded and I decided to surprise Tanmoy with this (ahem) gourmet omellete stuffed with asparagus, spinach and feta cheese. I discovered how well spinach goes with eggs only after I came to Canada. Asparagus was an even more recent discovery and I quite like its distinct aroma, so I thought why not try an omellete with the two together. Seasoned with pepper, the resulting omellete was just what I had wanted. And it elicited a whistle from Tanmoy. Mission accomplished.

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Prep time : 15 mins
Serves : 2


4 Eggs
1 small Garlic clove, finely chopped
1/2 Small Onion, finely chopped
2 cups Spinach, shredded
2 Asparagus spears, chopped
1 tbsp Feta cheese, grated
1 1/2 tsp Butter
1 tbsp Milk
Salt and Pepper to taste


  1. Heat 1 tsp butter in a non-stick frying pan. Add the chopped onion and garlic and saute for a minute till translucent.
  2. Add the chopped asparagus and mix. Saute for a minute.
  3. Add the spinach and saute for a minute till the spinach wilts. Season with enough salt for the veggies and cook for a couple of minutes.
  4. In the meanwhile, whisk together the eggs, milk and a pinch of salt.
  5. Once the spinach-asparagus filling is cooked, remove it cleanly from the pan and in the same pan, heat the remaining butter and add the whisked eggs.
  6. Spread the spinach filling on half of the omelette leaving a small margin around the edges. Sprinkle the grated feta cheese and some cracked pepper to season.
  7. When the surface is still a bit runny but the edges can be separated from the pan, fold the omellete in the centre so that the side without the filling covers the other side. Press around the edges to seal. Cook for half a minute more.
  8. Flip and cook until done.


The milk makes the omelette fluffy and gives it the body it requires to contain the stuffing.

If asparagus is not readily available, buy the frozen kind. Or make do without – the recipe is good without it too.