The beauty of a good omelette begins with great ingredients.  It takes only minutes to whip up an omelette, and by adding fresh, seasonal asparagus and this fragrant spice mix it makes for the perfect spring meal.

Serves 1

Ingredients

Za’atar spice mix

½ tsp sesame seeds

¼ 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.  Blend all the ingredients together.  Store in an airtight container for up to a month.

To make the omelette.  Begin by snapping off the ends of the asparagus and discarding.

Heat 18cm (approx) sized fry pan over moderate heat.

Add 1-2 tsp oil and add 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 ½ 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 onto one side of the omelette, sprinkle over the feta and sprinkle over the remaining za’atar mix.

Fold over the omelette, drizzle with a little extra oil.