Asparagus Omelet

Nutrition & Movement

Asparagus Omelet

You can serve this omelet with a thin slice of ham or prosciutto and fresh fruit on the side for breakfast, lunch or dinner.


  • 1 small bunch asparagus
  • Drizzle of olive oil
  • 4 large eggs
  • Salt and pepper


  1. Snap off or trim the dry ends of the asparagus stems and discard. Cut the remaining spears into 3-inch pieces.
  2. In a medium-sized pot filled with boiling, salted water, boil the asparagus for 3 minutes. Strain the asparagus.
  3. Heat a pan with a drizzle of olive oil, and then sauté the asparagus for 2 minutes.
  4. In a small bowl, beat the eggs with the salt and pepper using a fork.
  5. Pour the eggs on top of the asparagus and let cook until the omelet is set. Flip halfway through to cook both sides.

This recipe is courtesy of


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