Spring Sourdough Omelette

Dear Sourdoughmaniacs,

Are you a fan of asparagus and other spring veggies too? I sure am. Not only are they delicious, but they also have great health benefits! Your liver will thank you for its cleansing properties and your tummy will thank you for this delicious treat. Plus, this omelette doubles as a great discard recipe. ?

You can find this recipe in my second book Sweet and Savory Sourdough Mania along with more than 77 other recipes. It will soon be released in German, Croatian, Dutch, and French ❤

Let’s get startered: 


30 g of active and bubbly starter or discard  

80 g of water

100 g white all-purpose flour or T500 flour

Mix all the ingredients together in a jar and leave it at room temperature until the levain doubles in size.


(for 1 big or 2 smaller omelettes)

2 eggs

210 g active, bubbly levain

2 dashes of salt

pepper to taste

1 small onion or a big shallot 

200 g asparagus, sliced


⭐ PREP: 

Thinly chop the onion or the shallot and cut the asparagus into small circles.

Add a little oil of choice into a pan and sauté the onion for a minute or two. Then add the asparagus and sauté both a little bit more. In the meantime, in a separate bowl whisk two eggs seasoned with salt and pepper (you can add other spices to taste). Once the mixture becomes airy and bubbly, add in the levain and whisk to combine the ingredients. Then pour the mixture into the pan and cover with a lid. 

Fry until the top of the omelette begins to harden, then flip it over and fry it on the other side. Once it’s finished, serve it with freshly baked sourdough bread. 


You can also bake this omelette in the oven. If you aren’t a fan of asparagus or simply want more veggies, you can also add zucchinis, mushrooms, leek, or anything else you like.

Tag an asparagus lover in the comments, and please share your fave discard recipes with me in the comments and stories. 

I’ll be sharing the best ones with other Sourdoughmaniacs, so that we can bake the world a better place together ?

Yours truly fermented,


FOTO: Nik Jarh

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