Spring Pea & Asparagus Omelette with Feta

A quick and easy vegetarian omelette packed with fresh asparagus, green peas and creamy feta. Ready in under 20 minutes – perfect for breakfast, brunch or a light dinner.

Whether you’re after a nourishing weekend brunch, a quick weeknight dinner, or something a little more special than your usual scrambled eggs, this omelette delivers. The creamy feta (or goat’s chèvre if you’d like a milder flavour) melts beautifully under the grill, and a finishing scatter of chilli flakes and fresh flat-leaf parsley takes it from simple to stunning.

Why You’ll Love This Recipe

• Ready in under 20 minutes – minimal prep, minimal washing up
• A great source of protein from eggs and feta
• Budget-friendly – a simple vegetarian recipe utilising simple herbs and cheese for a flavour hit
• Easily adaptable – swap the soy milk for any milk you have on hand, or use ricotta in place of feta for a creamier finish
• Gluten-free and vegetarian

Ingredients You’ll Need

• Eggs: Two large eggs is the right amount for a single-serve omelette in a 20cm pan – any more and it becomes difficult to cook through evenly without over-browning the base.
• Soy Milk: Adding a splash of milk to your egg mixture is the secret to a lighter, creamier omelette. Soy milk is used here for its neutral flavour and higher protein content compared to other plant-based milks, but any milk works – full-cream dairy milk, oat milk, almond milk, or whatever you have in the fridge. Just make sure it isn’t sweetened as this could spoil the flavour of the recipe.
• Asparagus: The star of the show. Look for firm, bright green stems with tightly closed tips, these are the freshest. To prepare, simply bend each stem near the base and it will naturally snap where the woody end begins. Discard those white ends, as they can be fibrous and bitter. Slicing the stems in half lengthways gives a beautiful presentation and helps them cook through quickly under the grill.
• Feta Cheese or Goat’s Chèvre: Either works wonderfully here. Feta brings a salty, crumbly texture, while goat’s chèvre is creamier and slightly milder. If you’d like to keep this dairy-free, a plant-based feta (widely available at most major Australian supermarkets) is a great substitute – or simply leave it out and add an extra pinch of salt.
• Chives: Fresh chives are whisked directly into the egg mixture, adding a gentle onion flavour throughout the omelette. If you don’t have fresh chives on hand, finely sliced spring onion tops (the green part of the spring onion) make a great substitute, or use dried chives.
• Green Peas: Frozen peas all the way! They’re so easy. There’s no need to thaw them beforehand – they’ll cook through quickly once the pan goes under the grill.
• Extra-Virgin Olive Oil, Onion Powder, Garlic, Salt & Pepper: These pantry staples form the flavour base. The minced garlic is cooked briefly in the olive oil before the egg mixture goes in, which adds a subtle depth of flavour to the finished omelette.

A Note on Your Equipment

One important thing to note: you’ll need a 20cm oven-safe frypan for this recipe, as the omelette finishes under the grill. If you’re unsure whether your pan is oven-safe, check the base or handle for an oven symbol, or look up the manufacturer’s instructions. Most stainless steel and cast-iron pans are fine; non-stick pans vary, so it’s worth double-checking before you start.

Important Instructions for Making a Great Omelette

This omelette comes together in just a few simple steps.

Step 1. Start by preheating your grill to 180°C so it’s ready to go when you need it. Whisk together your eggs, milk, chives, onion powder, salt and pepper until well combined.

Step 2. Heat your olive oil over medium heat, add your minced garlic for just a minute until fragrant, then pour in the egg mixture.

Step 3. Now, this is the super important part. As the edges begin to set, use an egg flip to gently drag them inward by a couple of centimetres, then swirl the pan so the liquid egg flows back out to the edges. This is what gives you an even, well-cooked omelette rather than a thick middle and thin sides. Once you’ve evenly distributed the egg mixture, put the peas and asparagus on top.

Step 4. Once the egg has mostly firmed up, scatter over the feta and slide the pan straight under the grill. Keep a close eye on it – it only needs a few minutes until the top is lightly golden. Slide it out onto a plate, finish with parsley and chilli flakes, and it’s ready to go.

Tips for the Best Omelette

• Don’t rush the egg mixture. Whisking the eggs well incorporates air, giving you a lighter, fluffier result.
• Watch your heat. Medium heat is your friend here – too high and the base will brown and toughen before the top has a chance to set.
• Trim your asparagus correctly. Bend each stem gently near the base, it will naturally snap at the point where the woody end begins. Discard the white woody ends as noted in the recipe.

Frequently Asked Questions

Can I scale this recipe up to serve more people?
Yes, absolutely! This recipe scales up easily. For two servings, double all of the ingredients and use a larger 26–28cm oven-safe frypan to give the egg mixture enough surface area to cook evenly. For three or four servings, you’re essentially making a frittata – increase the eggs to five or six, use a large oven-safe skillet, and extend the grill time by a few minutes, keeping a close eye on it. The method stays exactly the same.

Can I make this dairy-free?
To make this omelette dairy-free, simply swap the feta for a plant-based feta alternative – most major Australian supermarkets (Woolworths, Coles) now stock at least one good option in the specialty cheese or health food section. The soy milk in the recipe is already dairy-free.

Can I make this ahead of time? How do I store leftovers?
This omelette is best enjoyed fresh off the stove, as eggs can become a little rubbery when reheated. That said, if you do have leftovers, store them in an airtight container in the fridge for up to two days. You can enjoy reheated or cold. I don’t recommend freezing this recipe, as both eggs and feta don’t hold up well to freezing and thawing.

If you make this recipe, leave a comment and let me know what you think! Or, take a snap and tag me on Instagram @nourish.everyday.

Other yummy brunch ideas:

• Gluten Free Corn Fritters

• Kale, Dill and Ricotta Crustless Quiche