Asparagus and onion omelet
The Asparagus and Onion Omelet features sautéed asparagus and onion wrapped in a fluffy egg base, enhanced with nonfat milk and pepper. This quick, nutritious dish is perfect for any meal throughout the day.
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.
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.
Asparagus and onion omelet FAQ:
Cook the omelet for about 1-2 minutes on medium heat after pouring in the egg mixture, until the edges begin to set. Then, add the sautéed vegetables and cook for another 1-2 minutes until the egg is fully cooked through.
A small non-stick skillet, around 8 inches in diameter, is ideal for making this omelet. It ensures the eggs cook evenly and makes folding easier.
Yes, you can substitute nonfat milk with any milk of your choice, such as whole milk, almond milk, or soy milk, but this may alter the taste and texture slightly.
If you have leftovers, store the omelet in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.
For a dairy-free option, use a dairy-free milk alternative and omit or substitute the olive oil for a different cooking oil, such as avocado oil. For a lower cholesterol option, use an egg substitute.
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.
Nutrition per serving
1 ServingsCalories 100kcal
Protein 8g
Carbohydrates 4.91g
Fiber 1.26g
Sugar 3.08g
Fat 7g
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