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Asparagus Omelette with Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 55 reviews
  • Author: Ivy
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 1 serving
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This asparagus omelette is a quick and delicious breakfast or brunch option, featuring tender asparagus cooked in butter and folded into fluffy eggs with a touch of Parmesan cheese. The recipe balances simple seasoning with fresh ingredients to create a satisfying and nutritious meal in just 12 minutes.

Ingredients

Vegetables

  • ¼ pound asparagus

Dairy & Eggs

  • 1 ½ Tablespoons unsalted butter
  • 3 large eggs
  • 2 Tablespoons freshly grated Parmesan cheese

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, a pinch

Instructions

  1. Preheat Skillet: Heat a large nonstick skillet over medium heat to prepare for cooking the asparagus and eggs.
  2. Prepare Asparagus: Wash, trim, and cut asparagus into small pieces according to your preference for omelette texture.
  3. Cook Asparagus: Add ½ tablespoon of butter to the hot skillet and let it melt. Add the asparagus with a pinch each of salt, black pepper, and garlic powder. Cook, stirring occasionally for about 3 minutes until the asparagus turns a bright green color.
  4. Set Asparagus Aside: Remove the cooked asparagus from the skillet and place it in a small bowl to keep warm.
  5. Prepare Eggs: Return the skillet to heat. In a medium bowl, whisk together the three eggs with a generous pinch of salt and black pepper until well combined.
  6. Cook Eggs: Add the remaining 1 tablespoon of butter to the hot skillet and let it melt. Pour in the whisked eggs. Gently move the eggs as if scrambling to start cooking, but stop once they're about half cooked.
  7. Form Omelette: Tilt the skillet and lift the edges of the eggs to let uncooked egg flow underneath, helping cook the top without stirring too much.
  8. Add Cheese: When the surface of the omelette is mostly cooked but still slightly wet, sprinkle the freshly grated Parmesan cheese evenly on top.
  9. Finish Cooking: Once the cheese starts melting, remove the skillet from the heat and sprinkle the cooked asparagus over one half of the omelette.
  10. Serve: Use a spatula to carefully slide the omelette onto a plate, folding it in half over the asparagus. Serve immediately for best texture and flavor.

Notes

  • Use fresh asparagus for the best flavor and texture; thinner stalks cook more quickly.
  • Adjust the seasoning to your taste, adding more or less salt and pepper as desired.
  • You can substitute Parmesan with another hard cheese like Asiago or Pecorino Romano for a different flavor profile.
  • If you prefer a fluffier omelette, separate the eggs and whip the whites before folding them back in.
  • Cook over medium heat to avoid browning or burning the eggs and asparagus.

Find it online: https://ivysrecipes.com/asparagus-omelette-with-parmesan-recipe/