The BBC Good Food logo
Asparagus omelette

Asparagus omelette

By
A star rating of 3.6 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A quick and easy asparagus omelette that makes the most of seasonal greens. Serve up this veggie supper for two with pesto and crunchy seeds

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal763
fat64g
saturates11g
carbs10g
sugars6g
fibre8g
protein33g
salt2.3g
Advertisement

Ingredients

  • large bunch of asparagus , sliced in half lengthways
  • 6 large eggs
  • 145g tub fresh pesto
  • 2 x 25g seeds snack packs (we used Munchy Seeds)

Method

  • STEP 1

    Heat grill to high. Toss the asparagus in olive oil, season and cook in an ovenproof frying pan until softened. Mix the eggs with half the pesto. Take half of the asparagus out of the pan, then spread out the rest. Pour over half the egg mixture. Cook for a few mins on the hob before finishing under the grill. Fold over, then repeat with the rest of the ingredients. Drizzle the remaining pesto over the omelettes and sprinkle the seeds on top.

Goes well with

Recipe from Good Food magazine, May 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content