Corn Omelette with Goats Feta



  • 1 tin corn  

  • 1 avo  

  • bunch asparagus  

  • 1 red onion  

  • ½ tsp sugar  

  •  Tbsp red wine vinegar  

  • 1 x lemon  

  • 2 Tbsp goats feta  

  • ¼ bunch coriander  

  • 1 bunch baby asparagus  

  • ½ punnet rocket  



  1. Bring a medium sized pot of water to the boil. 

  2. Cut off the hard ends of the asparagus, and discard. Put the asparagus in the boiling water and cook for 2 mins. Drain and refresh in icy water. Set aside. 

  3. Drain the tin of corn, slice the asparagus into threes and finely slice the red onion. In a small bowl place the sliced onion and add the red wine vinegar and sugar. Mix together well and set aside. 

  4. For one omelette whisk 2 eggs in a mixing bowl and season with S & P. In a medium sized frying pan, drizzle olive oil and heat on medium heat. Pour in the egg mixture making sure it spreads evenly on the pan. Sprinkle on some of the corn and goats cheese, and when the egg is nearly firm, carefully fold one half in to the other and cook for a further minute. Carefully, using a rubber spatula, place on a plate. Repeat times four. 

  5. In a separate bowl mix the pickled onion, rocket, avocado and asparagus and serve with the omelette.