Omelet with Asparagus and Spring Onions

Omelet with Asparagus and Spring Onions

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Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

528

kcal

This light omelet is simple to make but delightfully complex in flavor. It is elevated with asparagus, spring onions, and fresh herbs. The Havarti cheese adds a slightly sharp and buttery layer of flavor.

Ingredients

  • 1 cup 1-inch asparagus pieces

  • 3 large free-range eggs

  • 3 tbsp organic heavy (whipping) cream

  • 1/2 tsp sea salt

  • 2 tbsp Golden Ghee

  • 1 cup shaved organic Havarti cheese

  • 2 tbsp chopped fresh thyme leaves

  • 2 tbsp chopped spring onions

  • 1 tbsp chopped wild fennel

Directions

  • Set a steamer rack inside a large pot and pour in just enough water to come to the bottom of the rack. Bring the water to a boil over high heat. Add the asparagus, cover the pot, and steam the asparagus until tender, about 6 minutes. Drain the asparagus and set aside.
  • In a small bowl, whisk together the eggs, heavy cream, and salt.
  • In a medium skillet, melt the ghee over medium heat, rolling it around the pan as it melts, to coat the surface.
  • Pour the egg mixture into the skillet and let it cook until it can be flipped easily without breaking, about 5 minutes.
  • Once the omelet is flipped, layer the cheese, asparagus, thyme, onions, and fennel over half of the omelet. Continue cooking the omelet until the cheese melts, about 5 minutes more.
  • Fold the empty half of the omelet over the filled half and slide it onto a plate. Serve immediately.

Nutrition Facts

2 servings per container

Serving Size1 servings


  • Amount Per ServingCalories528
  • % Daily Value *
  • Total Fat 46g 71%
    • Total Carbohydrate 5g 2%
      • Dietary Fiber 2g 8%
    • Protein 25g 50%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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