This asparagus omelet is simple and easy to make. I like to keep things as simple as possible! Having said that, it’s elegant enough to serve to guests for a laid back brunch on a warm spring morning.
If you’re lucky enough to have access to farm fresh eggs, indulge. It’s so worth the extra cost for the health benefits and for the flavor.
My neighbor has a hobby farm with free-range chickens pecking at fresh grasses and seeds all day long. The resulting eggs are ever so tasty. And it’s so much fun driving up their driveway as the chickens scatter about squawking in protest!
Next time I’m out there I’ll get some photos to share with you. Some of the hens are strikingly beautiful! Anyway, enough about that! Let’s get some cooking happening here!
This recipe is made in one pan and serves two people generously. Served with crisp bacon and chopped tomatoes, this dish has a lot of staying power so you won’t be starving before the lunch hour. As a matter of fact you may not even need a big lunch that day!
Makes 2 servings
4.65 Carb Grams
1.40 Fiber Grams
3.25 Net Carbs
25.13 Fat Grams
21.25 Grams Protein
8 asparagus spears
4 farm fresh eggs
2 tbsp water
1 tbsp very finely chopped red onion
1 tbsp butter
2 oz shredded or sliced Jarlsberg cheese (or Swiss)
Salt and pepper to taste
Chop the asparagus into 1-inch lengths and microwave on high for 2 minutes, until tender crisp.
Melt butter over medium low heat in a 10-inch slope-sided pan. Lightly beat the eggs with the water. Mix in the chopped onion. Pour into the pan.
Let the bottom of the omelet set then lift the edges all around to allow the wet eggs to run under the cooked side. When the omelet is almost set, add the cheese to one half and place under the broiler until the cheese begins to melt.
Drain the asparagus and add them to the cheese side of the omelet. With a spatula, fold in half. Divide in two and slide onto waiting plates. Serve with 2 strips of bacon and ½ a chopped tomato. There you have it, a lovely asparagus omelet at the peak of asparagus season!
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