Asparagus and onion omelet
Savor a delightful and healthy Asparagus and Onion Omelet made with fresh asparagus spears, finely chopped onion, and whisked eggs enriched with nonfat milk. Lightly seasoned with black pepper and cooked in a touch of olive oil, this easy-to-make omelet is packed with flavor and perfect for a nutritious breakfast or brunch.
Cook time 5 min
Prep time 5 min
Ingredients:
1 tbsp onion3 spears asparagus
1 egg
2 tbsp nonfat milk
5 dash black pepper
1/2 tsp olive oil
The Asparagus and Onion Omelet is a healthy, delicious, and easy-to-make dish that is perfect for any meal of the day. Combining the fresh flavors of asparagus and onions with the protein-packed goodness of eggs, this omelet is both satisfying and nutritious. Whether you are looking for a quick breakfast, a light lunch, or a wholesome dinner, this recipe is sure to delight your taste buds.
Instructions:
- Finely chop the onion.
- Trim the asparagus spears and cut them into 1-inch pieces.
- Heat 1/2 teaspoon of olive oil in a non-stick skillet over medium heat.
- Add the chopped onion and asparagus pieces to the skillet.
- Sauté for 3-4 minutes, or until the vegetables are tender and the onion is translucent.
- Remove the vegetables from the skillet and set them aside.
- In a small bowl, crack the egg.
- Add 2 tablespoons of nonfat milk to the bowl.
- Season with 5 dashes of black pepper.
- Beat the egg mixture until well combined and slightly frothy.
- Reheat the same skillet over medium heat. If necessary, add a few more drops of olive oil to prevent sticking.
- Pour the egg mixture into the heated skillet, tilting the skillet to ensure the egg covers the bottom evenly.
- Allow the eggs to cook undisturbed for 1-2 minutes or until the edges begin to set.
- Once the edges of the omelet have set, evenly distribute the sautéed onion and asparagus over one half of the omelet.
- Carefully fold the omelet in half, covering the vegetable side with the plain side.
- Cook for another 1-2 minutes, or until the egg is fully cooked through and the vegetables are heated.
- Slide the omelet onto a plate and serve immediately.
Tips:
- Make sure to finely chop the onion to ensure it cooks evenly and quickly in the omelet.
- Trim the woody ends off the asparagus spears before chopping them into bite-sized pieces for a more tender bite.
- Whisk the egg and nonfat milk together thoroughly to create a light and fluffy omelet.
- Cook the omelet over medium heat to avoid burning while ensuring it cooks through evenly.
- Feel free to add your favorite herbs or spices to enhance the flavor to your liking.
This Asparagus and Onion Omelet recipe is a versatile and nutritious option for any meal. Easy to prepare and cooked in under 15 minutes, it's a great choice for those busy days when you need something quick yet healthy. Pair it with a slice of whole-grain toast or a fresh side salad for a complete meal that will leave you feeling satisfied.
Nutrition per serving
1 ServingsCalories 100kcal
Protein 8g
Carbohydrates 4.91g
Fiber 1.26g
Sugar 3.08g
Fat 7g
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