50g marinated feta cheese, crumbled, plus 2 tbsp of the marinating oil
Parsley leaves, to serve
Preheat the oven to 220C/200C fan/Gas 7.
Separate four of the eggs, placing the egg whites in a large bowl, and the yolks with the remaining two eggs in another bowl. Whisk the yolks and eggs until creamy. Wash the whisk well, then whisk the egg whites to soft peaks.
Fold a little of the beaten egg white through the yolky mixture, then swirl the rest through using a flexible spatula and a figure-of-eight motion until combined.
To make the first omelette, heat one tablespoon of the feta marinating oil in an ovenproof 18cm non-stick frying pan over high heat. Add half the asparagus and cook for 30 seconds to soften slightly. Remove to a plate.