Asparagus Omelette

5 from 5 votes

This Asparagus Omelette is an easy breakfast or brunch recipe. A fast vegetarian egg meal, this omelet is packed with cheese and spring vegetables. Gluten free and keto low carb.

Prep Time5

Cook Time7

Total Time12

Cuisine: American

Course: Breakfast

Servings: omelette

Calories: 431kcal

Ingredients

¼ pound asparagus
1 ½ Tablespoons unsalted butter
3 large eggs
2 Tablespoons freshly grated Parmesan cheese
salt
black pepper
garlic powder

Instructions

Heat a large nonstick skillet over medium heat.
Wash, trim, and cut the asparagus into small pieces (as large or small as you want them in your omelette).
When the skillet is hot, add ½ Tablespoon of butter.
When melted, add the asparagus, and a pinch each of salt, black pepper, and garlic powder.
Cook, stirring occasionally, until the asparagus turns a bright green, approximately 3 minutes.
Remove the asparagus from the skillet and set aside in a small bowl.
Return the skillet to the heat.
Whisk the three eggs in a medium bowl with a big pinch of salt and pepper.
When the skillet is hot again, add the remaining 1 Tablespoon of butter.
When melted, pour the eggs into the skillet.
Very gently move the eggs around, almost as if scrambling, until about half cooked. Stop stirring. (This happens very quickly).
Tilt the skillet while lifting up the egg at the bottom edge, to move the liquid egg around to cook.
When the top of the omelette is mostly cooked but a little wet, sprinkle the cheese across the eggs.
When the cheese is starting to melt, remove from the heat. Sprinkle the asparagus on the egg.
Using a spatula, shimmy the omelette out of the skillet onto a plate, folding it in half as it comes out. Serve immediately.

Notes

For a truly vegetarian dish, ensure you are using vegetarian Parmesan.

Nutrition