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Open Faced Asparagus Omelet

Low Carb Recipe

Splendid Cranberry Loaf

Open Faced Asparagus Omelet makes a great breakfast omelet, but this healthy omelet could be an easy dinner with a salad or snack as well. Add a spoonful of pesto or sun-dried tomatoes to the egg mixture.

Open Faced Asparagus Omelet

Recipe Ingredients

2 tablespoons olive oil
1/2 cup thinly sliced onion
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/2 tomato, seeded and diced
12 cooked asparagus stalks, cut into 2-inch pieces
8 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup freshly grated Parmesan cheese

Recipe Directions

Heat 1 tablespoon olive oil over medium heat in a 9 to 10-inch, preferably nonstick, ovenproof frying pan. Add the onion, garlic and thyme. Saute until the onion is caramelized. Add the asparagus and cook for a minute longer. Add half of the tomato and give a few stirs. Remove the vegetables and wipe out the pan.

Turn on the broiler. While it is heating, beat the eggs, salt, pepper and cheese together. In the same frying pan, heat the remaining oil over medium heat. Pour in the eggs and scatter the vegetables on top of the eggs. Turn the heat to low and cook until golden brown on the bottom, 5 to 8 minutes. Place under the broiler and cook until firm. Slide onto a plate and garnish with the remaining chopped tomato.

Nutrition Information

Recipe makes 8 servings
Carbohydrates: 10.6