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Asparagus Omelet

Asparagus Omelet Recipe
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ½ small organic red onion, diced
  • 4 large pastured-eggs
  • ¼ tsp. sea salt
  • 2 tsp. organic extra virgin olive oil
  • 6 spears, small organic aspsragus, cut into 1 inch pieces
Instructions
  1. In a small, safe nonstick skillet, heat ½ cup filtered water to boiling.
  2. Add asparagus and cook 30 seconds, just until bright green. Drain, plunge asparagus into cold water to stop cooking, drain again. Set aside on a plate and sprinkle with salt.
  3. Return pan to medium heat and add oil, swirling to coat.
  4. Add onions and cook, 2-3 minutes until translucent. Pour onions onto a plate. Return pan to skillet.
  5. Whisk eggs vigorously and pour into pan over medium low heat.
  6. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
  7. Now place asparagus and onions in the center of the egg pancake. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute, but don't overcook or allow the egg to turn brown.
  8. Serve.
 

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Nutrient Information Per Batch

402.8 kcal Calories, 131.79 mg Calcium, 7.6 g Carbohydrate, 846 mg Cholesterol, 30 g Total Fat, 2.11 g Fiber, 5.34 mg Iron, 37.59 mg Magnesium 464.76 mg Potassium, 27.13 g Protein,65.23 mcg Selenium, 864.41 mg Sodium, 4.38 g Sugars, 2.67 mg Zinc, 7.62g Saturated fat, 0 trans Fat, 14.92 g Monounsaturated fats, 3.82 g Polyunsaturated fats, 1519.02 IU Vitamin A, 0.39 mg Vitamin B6, 2.58 mcg Vitamin B12, 6.62 mg Vitamin C, 70 IU Vitamin D, 4.2 Vitamin E, 36.71 mcg Vitamin K, 138.09 mcg Folate,0.26 mg Vitamin B1(Thiamin),0.88 mg Vitamin B3(Niacin),1.07 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1174.6 mcg Lutein and Zeaxanthin, 0.15 g ALA, 0.01 g EPA, 0.07 gDHA,429.59 mg Phosphorous, 0.24 mg Manganese, 6.48 mcg Alpha carotene, 343.63 mcg Beta carotene, 18 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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