Asparagus and Tomato Omelet

Ingredients

• Egg2 count (110 g)
• Asparagus1/2 cup (70 g)
• Tomato1/2 count (65 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1 clove (3 g)

Instructions

1. 1

   Step 1

   To prepare the asparagus, first cut off the bottom part. Chop the garlic.

2. 2

   Step 2

   Preheat half the oil in a pan over low heat. Add the garlic and cook for some seconds.

3. 3

   Step 3

   Next, add the asparagus and cook for 3 minutes while stirring from time to time.

4. 4

   Step 4

   Add salt and pepper to taste and cook for 1 more minute. Remove and set aside.

5. 5

   Step 5

   Crack the eggs into a bowl and add a pinch of salt and pepper. Beat.

6. 6

   Step 6

   Add the asparagus to the mixture.

7. 7

   Step 7

   Preheat the remaining oil in the same pan over medium heat. Once heated, pour the mixture and cover.

8. 8

   Step 8

   Cook for about 6-7 minutes. In the meantime, cut the tomato into pieces.

9. 9

   Step 9

   Serve the omelet on a plate and add the tomato pieces on top. If you want, you can add lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus and Tomato Omelet can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.