Open Faced Asparagus Omelet
Elevate your breakfast game with this Open-Faced Asparagus Omelet, a vibrant and wholesome dish that's perfect for spring mornings or a quick, elegant brunch. This recipe combines fluffy, perfectly cooked eggs with tender-crisp sautéed asparagus, a touch of creamy Parmesan cheese, and a sprinkle of fresh parsley for a pop of flavor. With just 10 minutes of prep and cook time, this omelet is as efficient as it is delicious. The open-faced presentation not only makes it beautifully rustic but also allows the savory asparagus and melted cheese to shine. Ideal for two servings, this easy-to-make, protein-packed dish is perfect for anyone looking for a healthy and satisfying meal. Whether you enjoy it with a slice of crusty bread or on its own, this asparagus omelet is guaranteed to impress.
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Recipe Information
Ingredients
- 4 large Eggs
- 6 spears Asparagus
- 1 tablespoon Butter
- 2 tablespoons Milk
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parmesan cheese
- 1 tablespoon Fresh parsley
- 1 teaspoon Olive oil
Instructions
Wash and trim the asparagus spears, discarding the woody ends. Cut the spears in half lengthwise or into bite-sized segments if they are thick.
In a nonstick skillet, heat olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until tender-crisp. Remove from the skillet and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
Wipe the skillet clean, then melt the butter over medium-low heat. Once melted and slightly bubbly, pour in the egg mixture, tilting the pan to distribute it evenly.
Cook for 3-4 minutes, gently shaking the pan occasionally, until the edges are set but the center is still slightly wet. Avoid stirring to keep the omelet intact.
Evenly distribute the sautéed asparagus over the top of the omelet. Sprinkle Parmesan cheese over the asparagus.
Cover the skillet with a lid and let the omelet cook for another 2-3 minutes, or until the cheese is melted and the eggs are fully set.
Carefully slide the omelet onto a serving plate. Sprinkle with fresh parsley and serve immediately. Optionally, cut the omelet into halves for individual portions.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 510 mg | 11% | |
*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.
