Asparagus Omelette Recipe
Who doesn't need a quick, 10-minute Breakfast recipe? This omelette keeps you full for hours and what's even better, it is:
- Light
- Easy to make
- Creamy
- Soft
- Perfectly cooked
- Great way to incorporated asparagus and other spring greens
How to cook an omelette
I know that cooking an omelet can be frightening to a lot of people. I failed a gazillion times before, but this simple technique seems to work every time.
Heat a non-stick frying pan or skillet over medium-high heat. Add olive oil and butter. When the butter is foaming and is completely melted, pour the beaten eggs quickly into the pan. Shake the pan to distribute the eggs evenly, then leave for about 20 seconds for the eggs to set. Add your filling and cook the omelet until the eggs are softly set. Gently run a rubber spatula around the edge of the omelet for the uncooked eggs to flow underneath so it cooks nicely. It will take about a minute.
Filling ideas
You can get super creative and add so many delicious ingredients to an omelet. Some great options for the filling are:
- wild mushrooms
- ham
- tomatoes
- salmon
- baby spinach
Top with:
- sour cream or creme fraiche
- herbs like: chives, coriander/cilantro, and parsley
- a drizzle of olive oil
- watercress
Other delicious omelettes to try
Asparagus recipe inspiration from the blog
- Grilled Asparagus with Anchovies Mayo
- Roasted New Potato, Trout and Asparagus Traybake
- Asparagus and Ricotta Tart
- Canneloni with Asparagus and Zucchini
METHOD
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Asparagus Preparation
Clean the asparagus and bend each stalk to snap off the woody end. Add the asparagus to a pot of boiling salted water over medium heat. Cook for about a minute, then remove from the pot and place under cold running water to stop the cooking process. Drain and set aside. Chop 2 asparagus on smaller chunks.
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Eggs
In a bowl season beaten eggs with salt and pepper. Heat a non-stick frying pan or skillet over medium-high heat. Add the olive oil and butter. When the butter is foaming and is completely melted, pour the eggs quickly into the pan. Shake the pan to distribute the eggs evenly, then leave for about 20 seconds for the eggs to set.
-
Cook the omelette
Spread chopped asparagus and grated cheese on top of the eggs. Cook the omelet until the eggs are softly set. Gently run a rubber spatula around the edge of the omelet for the uncooked eggs to flow underneath so it cooks nicely. It will take about a minute.
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Serve
Slide the omelet onto a plate, folding it in half. Add the rest of the blanched asparagus in the middle. Serve immediately with freshly chopped chives. Optionally you can serve with watercress, grated cheese, a drizzle of olive oil and a dollop of sour cream. Enjoy.
