Sauteed Asparagus Omelette
There are many ways to use eggs in the kitchen. One of the best is just to make a simple omelette. And even once you narrow it down to an omelette, there are many more delectable choices to make. What’s going in it? Cheese or no cheese? How to cook the omelette? This sauteed asparagus omelette keeps it pretty simple; sauteed asparagus in the middle of the omelette and chopped parsley mixed in the eggs to add some herby freshness and nice green color. These simple ingredients with some properly cooked eggs, and you’ve got yourself an easy delicious meal.
Eggs are one of the easiest ingredients to overcook. Once eggs start to cook, they can go from soft, moist, and tender to dry and rubbery pretty quickly. The key is to manage your heat; don’t go too high. And once the eggs start to cook, make sure to be gentle with the heat. There is a small window of time between the eggs beginning to cook (solidify) and being overcooked. You can move the pan on and off the heat and be mindful that the residual heat in the pan will continue cooking the eggs even when off the heat.
Before cooking the omelette, first prepare and saute the asparagus. To prepare the asparagus, trim the ends and peel the outer layer of the bottom inch or so of the trimmed asparagus. Check out this post on trimming and peeling asparagus if needed. Now the asparagus are ready for cooking. To sauté the asparagus, melt a little butter in a saute pan and add the asparagus. Keep the heat low; you do not want any color on the sautéed asparagus. Cook until asparagus are soft and pliable but still have a little bite. This will add a little texture to the omelette. Set aside the sautéed asparagus.
Cooking the Omelette with Asparagus
Beat the eggs thoroughly with a whisk. They should be completely mixed and loose so that there are no pieces of egg white that have not been incorporated. Whisk in the parsley, salt, and pepper. Heat up a non stick pan and add some butter.
Pour the egg mixture into the pan. The optimal tool for this job is a rubber spatula. Once the eggs start to cook a little, use the spatula to pull back the cooked eggs on the bottom and allow the raw liquid eggs to take their place. This is done to get even cooking so the bottom doesn’t get overcooked while the top is still raw. Your heat should be low here and you don’t want to get any color on this omelette (some omelettes can get browned, but personally I prefer a beautifully yellow omelette).
When the eggs are almost cooked but the top is still a little wet, add the sautéed asparagus on one half of the omelette (see photo above). Fold the omelette over the sauteed asparagus with a rubber spatula. Cook for a little longer on gentle heat, and that’s it. A delicious, quick, and low carb omelette with asparagus and parsley.
Serve the asparagus omelette with chopped parsley on the top. It is perfectly delicious and filling as a meal by itself, but you can add a creamy sauce if you like. Personally I like to use homemade mayo mixed with harissa for a little heat. A simple, delicious meal for any time of day!
Sauteed Asparagus Omelette with Parsley
- 4 each eggs, whisked thoroughly
- 6-8 stalks asparagus, trimmed, peeled, and sauteed
- 1 tbsp parsley
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp butter
- Whisk together eggs, parsley, salt, and pepper. Saute asparagus with a little butter until tender and pliable but not completely soft.
- Heat up saute pan and add butter. Add egg mixture. Using a rubber spatula, move cooked eggs from the bottom of the pan so that the raw liquid eggs will take their place. When the eggs are almost cooked, add the sauteed asparagus on one side of the omelette. Fold the omelette over the asparagus and continue to cook gently for a few minutes. Serve immediately and garnish with chopped parsley.