Asparagus Parmigiano-Reggiano Cheese and Spinach Omelet Recipe

Name: Asparagus Parmigiano-Reggiano Cheese and Spinach Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 jumbo eggs (Brown); 1 tablespoon heavy cream; 1 pinch fine sea salt; 1 pinch white pepper; 1 tablespoon unsalted butter; 1 cup baby asparagus (Blanched & Tips Chopped); 1 cup Baby Spinach (Blanched); 1 fresh garlic clove (Minced); 2 tablespoons flat leaf parsley (Chopped); 2 tablespoons chives (Chopped); 3 tablespoons parmigiano-reggiano cheese (Grated); 1 heirloom tomato (Brandy Wine, Sliced 1/4-thick)

Servings: persons

3 jumbo eggs (Brown)
1 tablespoon heavy cream
1 pinch fine sea salt
1 pinch white pepper
1 tablespoon unsalted butter
1 cup baby asparagus (Blanched & Tips Chopped)
1 cup Baby Spinach (Blanched)
1 fresh garlic clove (Minced)
2 tablespoons flat leaf parsley (Chopped)
2 tablespoons chives (Chopped)
3 tablespoons parmigiano-reggiano cheese (Grated)
1 heirloom tomato (Brandy Wine, Sliced 1/4-thick)

1
In a small bowl whisk eggs, heavy cream, sea salt and white pepper.
2
In a 8-inch omelet pan, melt butter over medium heat and add eggs.
3
As eggs start to set-up gently push to center using a rubber spatula.
4
Add asparagus, spinach, garlic, parsley and chives.
5
Cook 2-3 minutes or until eggs set-up and flip omelet over.
6
Flip omelet over and carefully remove omelet from pan by folding in half and place on a warm serving plate.
7
Sprinkle grated cheese over omelet.
8
Garnish the plate with sliced Heirloom tomatoes and Baby Asparagus.

256

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: 3 jumbo eggs (Brown), 1 tablespoon heavy cream, 1 pinch fine sea salt, 1 pinch white pepper, and more.

Yes, Asparagus Parmigiano-Reggiano Cheese and Spinach Omelet 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 Parmigiano-Reggiano Cheese and Spinach Omelet

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