Spinach Omelette Over Asparagus – a delicious recipe with local eggs, frozen spinach, baby asparagus, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Remove the ends of the asparagus. Break the asparagus into short pieces and put them in a small frying pan with a little bit of olive oil. Heat the pan and cover, removing the lid to stir occasionally. Remove from heat when asparagus is limp and slightly browned. Place the asparagus on a plate or bowl, off to the side.
2
Once the pan has cooled a little, break apart and warm the frozen spinach in the pan. Once the spinach has thawed, break the eggs into the spinach and mix thouroughly. Add salt and mix again. Slowly add heat while mixing, so the eggs don't cook right away and so that you don't get big lumps of egg or spinach.
3
Remove from heat and add to the asparagus. Enjoy!
80
kcal
Calories
5
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 local eggs (small), 1/2 cup frozen spinach, 1/3 lb baby asparagus, olive oil, and more.
Yes, Spinach Omelette Over Asparagus 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.
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