Asparagus Omelet with Tomato Salad

Ingredients

• Asparagus3/4 cup (105 g)
• Egg2 count (110 g)
• Tomato1 count (130 g)
• Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Cut off the woody ends of the asparagus and then in pieces.

2. 2

   Step 2

   Boil in water with a little salt for 3-4 minutes. Once cooked, remove and drain.

3. 3

   Step 3

   Beat the eggs in a bowl and add the asparagus. Season to taste with salt and pepper.

4. 4

   Step 4

   Heat half of the oil in a non-stick pan.

5. 5

   Step 5

   Once heated, pour in the preparation and cook for 3-4 minutes over medium heat.

6. 6

   Step 6

   Once the egg begins to set, turn the omelet over with a plate. Cook for 2 more minutes and remove from heat.

7. 7

   Step 7

   For the salad, cut the tomato into pieces. Season with the remaining oil, lemon juice and salt to taste.

8. 8

   Step 8

   Serve the asparagus omelet with the tomato salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus Omelet with Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.