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.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.

Step 4

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.

Step 5

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.

Step 6

Evenly distribute the sautéed asparagus over the top of the omelet. Sprinkle Parmesan cheese over the asparagus.

Step 7

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.

Step 8

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

Serving size	(345.4g)

Amount per serving	% Daily Value*
Calories	590.0

Total Fat 48.1g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 1.7g
Cholesterol 788.5mg	0%
Sodium 1027.4mg	0%
Total Carbohydrate 6.6g	0%
Dietary Fiber 1.8g	0%
Total Sugars 3.6g
Protein 31.2g	0%

Vitamin D 179.3IU	0%
Calcium 266.4mg	0%
Iron 5.5mg	0%
Potassium 509.7mg	0%

*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.

Source of Calories

Fat: 74.1%

Protein: 21.4%

Carbs: 4.5%