Omelet with Wild Aspargus
Elevate your breakfast game with this delightful Omelet with Wild Asparagus, a quick and wholesome dish brimming with earthy flavors and creamy textures. This recipe highlights tender, sautéed wild asparagus, folded into a fluffy, golden omelet enriched with Parmesan cheese for an irresistible savory touch. With just a handful of simple ingredients like farm-fresh eggs, milk, and seasoning, this 20-minute recipe combines the natural goodness of foraged greens with the satisfying comfort of a perfectly cooked omelet. Perfect for a light lunch or an elegant brunch, serve it piping hot with a sprinkle of fresh herbs or extra Parmesan for a restaurant-worthy presentation. Whether you’re a gourmet enthusiast or just seeking an easy, nutritious recipe, this asparagus omelet will quickly become a favorite.
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Recipe Information
Ingredients
- 150 g wild asparagus
- 4 eggs
- 2 tbsp milk
- 2 tbsp grated Parmesan cheese
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Instructions
Rinse the wild asparagus under cool, running water to remove any dirt. Snap off the tough ends, leaving only the tender stalks.
Heat the olive oil in a non-stick skillet over medium heat. Add the asparagus and sauté for 3-4 minutes until tender but still vibrant green. Remove from the skillet and set aside.
In a medium bowl, crack the eggs and whisk them together with the milk, grated Parmesan cheese, salt, and black pepper until well combined and slightly frothy.
Add the butter to the same skillet and let it melt over medium-low heat, swirling it around to coat the bottom evenly.
Pour the egg mixture into the skillet. Tilt and rotate the pan to spread the eggs evenly. Allow the eggs to cook undisturbed for 1-2 minutes, or until the edges begin to set.
Scatter the sautéed wild asparagus evenly over one half of the omelet. Continue cooking for another 1-2 minutes, or until the omelet is mostly set but still slightly soft on top.
Using a spatula, gently fold the omelet in half over the asparagus. Press it down lightly with the spatula to seal.
Cook for an additional 1 minute to warm through, then slide the omelet onto a plate.
Serve immediately while hot. Optionally, garnish with additional Parmesan cheese or fresh herbs like parsley.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
