Easy Asparagus and Feta Omelette Recipe

Some weekends unfold with a plan. Others, like this one, just become perfect on their own.

We celebrated two special things in one go—Father’s Day and my husband’s birthday, both falling together last weekend. There were no fancy bookings or elaborate timelines. Just a slow morning, a delicious breakfast, and a whole lot of messy joy.

It started, like many good mornings in our home, with food. A soft, fluffy French omelette—filled with creamy feta and crisp asparagus, finished with a scatter of parsley and a dash of chilli flakes for heat. The kind of breakfast that feels comforting and just a little indulgent. And yes, coffee. Always coffee. Weekend breakfasts here often involve planning, laughing, and at least one of us chasing a toddler between sips.

The rest of the day? Centered around the kids, of course. Even on Father’s Day, the little ones take priority. We headed to a local play area where they got their hands sticky with slime and immersed themselves in sensory play. The chaos of color, textures, and giggles gave us something rare—quiet time just to be. To pause and enjoy the background noise of our children making memories. There was cake, naturally. A humble chocolate cake, no frosting, just the way he likes it. And that in itself felt like a quiet celebration of who he is—steady, warm, unfussy, and deeply loved. 

For me, Father’s Day isn’t about cards or gifts. It’s about recognizing the quiet, consistent support that holds a family together. That’s exactly what my dad did. Back when I was a kid, we didn’t celebrate these special days, but the tiny gestures were hard to miss. A gentle pat on the back, the wait outside the tuition class, the quiet nod when things went right, and the steady hand when they didn’t. 

Preparation time: 10 minutes
Cooking time: 2-3 minutes
Serves: 1-2

Ingredients:

• Eggs 3
• Milk/cream 100 ml
• Asparagus spears trimmed 5-6
• Crumbled feta 2 tbsp
• Butter or olive oil 1 tbsp
• A pinch of chilli flakes
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Blanch or lightly sauté the asparagus until just tender. Set aside.
2. In a bowl, beat the eggs with milk/cream, a pinch of salt, and pepper until frothy. Heat butter or oil in a non-stick pan over medium-low heat.
3. Pour in the eggs and let them cook gently, tilting the pan to spread them evenly.
4. When the eggs begin to set but the top is still a little runny, add the asparagus and feta on one half of the omelette.
5. Fold gently, turn off the heat, and let it sit for a minute so the feta gets creamy inside. Slide onto a plate, sprinkle with parsley and chilli flakes, and serve hot with coffee or toast.