Asparagus and cashew omelet with parmesan cheese
This Asparagus and Cashew Omelet with Parmesan Cheese features tender asparagus and crunchy cashews, enveloped in a rich, cheesy egg base. It's a simple yet satisfying dish perfect for breakfast or brunch.
Cook time 5 min
Prep time 5 min
Ingredients:
2 oz cashew6 eggs
2 tbsp water
1 cup grated parmesan cheese
1 tbsp fresh parsley
1 dash salt
1 dash black pepper
1 tsp olive oil
1 tbsp butter
1/2 lb asparagus
This savory Asparagus and Cashew Omelet with Parmesan Cheese is a delightful and nutritious meal that combines the fresh taste of asparagus with the crunchiness of cashews and the rich flavor of Parmesan cheese. Perfect for a hearty breakfast, brunch, or light dinner, this omelet is both satisfying and simple to prepare.
Instructions:
- Chop the cashews coarsely.
- Trim the tough ends from the asparagus and cut the stalks into 1-inch pieces.
- Finely chop the fresh parsley.
- In a large non-stick skillet over medium heat, add the olive oil.
- Once the oil is hot, add the asparagus pieces.
- Sauté the asparagus for about 4-5 minutes, or until they are tender and have a bright green color.
- Remove the asparagus from the skillet and set aside.
- In a large mixing bowl, crack the eggs.
- Add 2 tablespoons of water, a dash of salt, and a dash of black pepper.
- Whisk the eggs until they are well combined and slightly frothy.
- In the same skillet, over medium-low heat, add the butter.
- Once the butter has melted and starts to bubble, pour in the beaten eggs.
- Let the eggs sit without stirring for about 1-2 minutes until they begin to set around the edges.
- Sprinkle the grated Parmesan cheese evenly over the eggs.
- Distribute the sautéed asparagus and chopped cashews evenly over the cheese.
- Continue to cook the omelet until the eggs are mostly set but still slightly runny on top, about another 2-3 minutes.
- Using a spatula, carefully fold one half of the omelet over the other to enclose the filling.
- Cook for another 1-2 minutes, until the eggs are fully cooked and the cheese is melted.
- Slide the omelet onto a serving plate.
- Sprinkle the chopped fresh parsley on top for garnish.
- Serve immediately.
Your Asparagus and Cashew Omelet with Parmesan Cheese is now ready to be enjoyed! The combination of tender asparagus, crunchy cashews, and melted Parmesan creates a delicious and balanced dish that is sure to impress. Serve it hot and savor every bite.
Asparagus and cashew omelet with parmesan cheese FAQ:
Sauté the asparagus for about 4-5 minutes over medium heat until tender and bright green before setting it aside.
A large non-stick skillet is recommended to prevent sticking and allow for even cooking of the omelet.
Yes, you can substitute cashews with other nuts like almonds or walnuts, but this may slightly alter the flavor and texture.
Leftover omelet can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
The omelet is fully cooked when the eggs are no longer runny and the cheese is melted. It should have a firm texture but remain slightly moist.
Tips:
- Make sure the asparagus is tender by lightly sautéing it before adding it to the omelet.
- Use fresh parsley for the best flavor. Dried parsley can be used in a pinch, but fresh parsley will elevate the dish.
- Keep the heat on medium to low to prevent the eggs from burning and to cook the omelet evenly.
- Customize the seasoning to your taste; feel free to add a bit more salt or pepper as necessary.
- Using a non-stick skillet can make flipping the omelet much easier.
- If you prefer, you can add additional vegetables or a different type of cheese to suit your taste preferences.
Nutrition per serving
4 ServingsCalories 320kcal
Protein 20g
Carbohydrates 10g
Fiber 1.65g
Sugar 1.99g
Fat 24g
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