Asparagus Omelet

Ingredients

• Asparagus1/2 cup (70 g)
• Onion1/4 count (38 g)
• Egg2 count (110 g)
• Scallion1 tablespoon (5 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Cut off the woody ends of the asparagus and then in half. Boil in water with a little salt for 3-4 minutes. Remove and drain.

2. 2

   Step 2

   Chop the onion while heating half of the oil in a pan over medium-high heat.

3. 3

   Step 3

   Once heated, add the onion with a little salt and stir-fry for 5-7 minutes until the onion turns translucent.

4. 4

   Step 4

   Once the time is up, add the asparagus and cook for a few seconds.

5. 5

   Step 5

   Separately, beat the eggs in a bowl and add salt to taste.

6. 6

   Step 6

   Place a pan over high heat and once heated, add the remaining oil. Next, mix the onion, asparagus and eggs.

7. 7

   Step 7

   Pour the mixture and cook for 3-4 minutes over low heat.

8. 8

   Step 8

   Once the egg begins to set, flip the omelet with a plate. Cook for 2 more minutes and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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