Asparagus and cashew omelet with parmesan cheese
Quick and nutritious Asparagus and Cashew Omelet with Parmesan Cheese - made with fresh parsley, black pepper, and a hint of olive oil and buttery richness. Perfect for a wholesome breakfast or brunch!
- 31 Mar 2025
- Cook time 5 min
- Prep time 5 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.65g | 4% |
| Sugar 1.99g | 2% |
| Fat | |
| Fat 24g | 29% |
| Saturated 9g | 30% |
| Cholesterol 370mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 300mg | 55% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 0.78mg | 5% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 1.13ug | 47% |
| Vitamin C 4.43mg | 5% |
| Vitamin E 1.76mg | 12% |
| Vitamin K 44ug | 37% |
| Minerals | |
| Calcium, Ca 240mg | 18% |
| Copper, Cu 0.43mg | 48% |
| Iron, Fe 3.62mg | 33% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 380mg | 31% |
| Potassium, K 350mg | 10% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 3.02mg | 27% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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