Smoked Salmon, Feta & Asparagus Omelet

1. Wash the asparagus, break off the hard ends the

discard (they will break themselves in the right place).

Cut the softer stalks diagonally to about 1⁄2 cm pieces.

2. Boil in lightly salted water for about 2 minutes, then

strain and set aside.

3. In a bowl, whisk eggs with the milk, salt and pepper.

Add asparagus, salmon and cubed cheese, mix

everything well.

4. Heat the oven to 350°F (180°C). Heat the oil in a pan

(diameter of approx. 24cm) over medium heat, and pour

in the egg mixture. Rearrange the toppings if necessary.

Top with the halved cherry tomatoes (cut end up).

5. Cover the pan with a lid and cook until the mass is set

for about 5 minutes. Then place in the oven (without

cover), and cook for another 6-10 minutes, until the

mass sets.

6. To serve sprinkle with fresh dill and season with freshly

ground black pepper.