Sheet Pan Asparagus Omelet

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This vibrant sheet pan omelet is a perfect brunch option, combining the freshness of asparagus with the richness of feta cheese. Easy to prepare and visually appealing, it's ideal for gatherings.

Course brunch, main course

Cuisine Mediterranean, vegetarian

Keyword asparagus, Asparagus omelet, eggs, Greek feta, Mediterranean brunch, sheet pan recipes

PREP TIME 20 minutes

COOK TIME 20 minutes

SERVES 4

Ingredients

½ pound asparagus spears
6 cremini mushrooms sliced with stems
1 red onion cut into rings
2 cups spinach leaves loosely packed
3 sprigs each of thyme rosemary
5 – 6 sprigs of dill and parsley
½ teaspoon sea salt
¼ teaspoon black pepper
6 large eggs
½ cup 120 g heavy cream
3 ounces 85 g Feta

Instructions

Preheat the oven to 375°F. Lightly oil a baking tray.
Trim asparagus and sauté mushrooms and onions in a pan until caramelized.
Add asparagus and spinach to the pan with thyme and rosemary. Cook until spinach wilts.
Whisk together eggs, heavy cream, salt, and pepper. Pour over the vegetables on the baking tray.
Bake for 15-20 minutes or until eggs are set. Garnish with fresh herbs. Serve.