Asparagus Omelette
A quick and satisfying omelette filled with tender asparagus and melted cheese, perfect for breakfast or a light meal.
- Total time
- 15 min
- Servings
- 1
- Calories
- 420
- Protein
- 28g
Ingredients
- 8 spears asparagus
- 3 large eggs
- ½ cup shredded cheddar cheese
- 1 tbsp butter
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Trim the woody ends from the 8 asparagus spears and cut them into 1 inch pieces. Heat 1 tbsp butter in a 9 inch nonstick skillet over medium heat.
- 2
Add the asparagus pieces and cook, stirring occasionally, until bright green and tender, about 4 minutes. Season with 0.25 tsp salt and 0.25 tsp black pepper.
- 3
In a bowl, whisk the 3 eggs until just combined. Pour the eggs over the asparagus in the skillet, tilting to spread evenly.
- 4
Cook without stirring until the edges are set, about 2 minutes. Sprinkle 0.5 cup shredded cheddar cheese over one half of the omelette.
- 5
Fold the other half over the cheese and cook until the cheese melts and the eggs are fully set, about 1 minute more. Slide onto a plate and serve hot.
Tools you’ll need
- 9 inch nonstick skillet
- cutting board
- knife
- mixing bowl
- whisk or fork
- spatula
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