Asparagus & Tomato Omelette
Endlessly variable, the simple omelette can reflect any season you wish. This one sings of spring, when asparagus is at its most tender.
Swap & Drop Diet Cookbook (Best Health, Reader’s Digest Canada)
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 tsp olive oil divided
- 1 small onion finely chopped
- 1 clove garlic minced
- 12 cherry tomatoes halved
- 8 asparagus spears trimmed and cut in thirds
- Small handful basil chopped
- 8 medium eggs
- 1/4 cup feta cheese crumbled
- Mixed olives (optional)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Set oven to warm. Pour 2 tsp (10 mL) oil into a medium frying pan over medium heat; add onion and sauté until softened, about 5 minutes. Add garlic, tomatoes, and asparagus; simmer about 5 minutes. Toss in basil; remove from heat.
- Meanwhile, in a large bowl, whisk eggs with 1 tbsp (15 mL) cold water. In a large frying pan, heat 1 tsp (5 mL) oil over medium heat. Pour in half the beaten eggs. Lift edges gently inward as eggs set, allowing the uncooked portion to flow underneath.
- When the top is set and the underside is browned, spoon half of the asparagus/tomato mixture onto one half, sprinkle with half the feta, then use a spatula to flip the omelette's other half overtop.
- Transfer to an ovenproof dish and keep warm in oven. Repeat with remaining oil, eggs and filling. Place half an omelette on each of 4 plates. Garnish with olives.
Recipe Notes
Per serving: 214 calories, 14 g protein, 15 g total fat, 5 g saturated fat, 381 mg cholesterol, 6 g carbohydrates, 2 g fibre.
