Asparagus Omelette Recipe

Name: Asparagus Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 bunch asparagus; 2 cups water; 2 tablespoons water; 2 tablespoons olive oil; 1 medium onion, chopped; 1 garlic clove, chopped fine; 1 pinch salt; 1 pinch pepper; ⅓ cup manchego cheese, grated; 8 medium eggs, beaten; lemon juice; 1 tomatoes, sliced

Servings: persons

12 bunch asparagus
2 cups water
2 tablespoons water
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, chopped fine
1 pinch salt
1 pinch pepper
⅓ cup manchego cheese, grated
8 medium eggs, beaten
lemon juice
1 tomatoes, sliced

1
Wash the asparagus and trim them into 1-inch pieces.
2
Bring water to a boil in a saucepan and add the asparagus pieces.
3
Cook for about 2 to 3 minutes or until tender.
4
Drain the asparagus and set aside.
5
Heat the olive oil over low heat in a 12-inch skillet.
6
Add the chopped onion and garlic and cook until tender.
7
Stir in the asparagus, salt, pepper, and grated cheese.
8
Reduce the heatt to low and pour the beaten eggs into the skillet.
9
Do not stir the mixture.
10
Cook, covered, until the omelette sets, around 15 to 20 minutes.
11
Slice into four portions and sprinkle with lemon juice.
12
Garnish with sliced tomato and serve.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 bunch asparagus, 2 cups water, 2 tablespoons water, 2 tablespoons olive oil, and more.

Yes, Asparagus Omelette falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Omelette

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