If you are looking for a healthy seasonal breakfast, try out this delicious simple asparagus omelette! In addition to being a great breakfast option, this golden, juicy omelette is incredibly easy to make and takes a minimal amount of time. Comprised of only 5 ingredients, it is mostly made of egg and asparagus – two highly nutritious ingredients. Asparagus is one of the first spring vegetables, praised for its antioxidant and anti-inflammatory properties, as well as its ability to slow aging and fight disease.
Historically speaking, asparagus is one of the oldest cultivated vegetables known. It originates in the Mediterranean, and even the ancient Greeks and Romans have grown it. The beautiful green, fleshy spears are known for their succulent, mild taste and tender texture. It is one of the earliest spring vegetables to appear. Since, technically, the asparagus we eat is a sprout, it is packed full of vitamins and microelements.
Asparagus is incredibly rich in antioxidants. It is one of the top vegetables in its ability to neutralize free radicals, which are responsible for a substantial amount of cell damage. Asparagus has significant anti-inflammatory properties. It is a great source of glutathione. This is an anti-oxidizing, detoxifying compound that may help protect against some forms of cancer. Some research claims that asparagus has age-slowing and disease-fighting abilities. The phytonutrients in asparagus can help prevent age-related cognitive decline.
To preserve the health benefits of asparagus, it’s better to subject it to the least amount of heat treatment possible. We recommend quickly rinsing the asparagus with boiling water, but not blanching it. The asparagus omelette recipe works well with this factor. Usually, omelette cooks in only 3-5 minutes, depending on how thin you pour it. We like to pour it to a thickness of about 5 mm, or ¼ inch. To make sure it is perfectly juicy and light, you should roll and remove the omelette soon after it sets. Covering the pan with a lid will help cook it through evenly. Serve this delicious asparagus omelette while it’s still hot, and enjoy!
Simple Asparagus Omelette Recipe: serves 3
- ½ bunch fresh asparagus (250 g, or ½ lb)
- 2 eggs
- ½ tablespoon unsalted, grass-fed butter, diced
- 2-3 tablespoons olive oil
- sea salt, black pepper to taste
How to make:
- Rinse the asparagus with cold water and cut off the hard ends of the stalks. If the skin is tough, peel it off.
- Slice the stalks at a sharp angle, to make beautiful long, thin slices. The slices should be about 5 mm, or ¼ inch thick.
- Place the sliced asparagus into a strainer, and rinse it quickly with boiling water. Drain the asparagus well and set it aside.
- In a small bowl, whisk together the eggs with diced butter. Add the asparagus while it’s still warm, but not hot. Whisk the asparagus omelette batter thoroughly. The warm asparagus will help to melt down the butter evenly. Add sea salt and black pepper to taste.
- Preheat olive oil in a small omelette pan. Pour a serving of the omelette batter into the pan. To cook through perfectly, it should be about 5 mm, or ¼ inch thick. Cover the pan with a lid so that the omelette cooks through evenly.
- Once the omelette sets and is golden on the bottom, carefully roll one side of it. Cook for another minute, and transfer it onto a warm plate. Serve while it’s hot and enjoy!
Natalie and Petr,
the Natural to Kitchen Island team