Paleo Asparagus Omelet

Paleo Asparagus Omelet Paleo Asparagus Omelet
When it comes to omelets, you can pretty much put anything in them and they will always turn out wonderful. Finding the perfect combination of different vegetables for your omelet is not hard. With this one I decided to keep it simple with asparagus. There are several different ways you can cook the asparagus before putting it in the egg omelet. Below in the directions is one way to do it, another to try on another occasion you have this delicious paleo asparagus omelet is to take a pan with about ½ to 1 tbsp of extra virgin olive oil over medium heat. Once oil is hot place asparagus in pan season with sea salt, tossing occasionally and just until tender and bright green. You may need a lid to steam for a 1-2 minutes to help the cooking process. Then proceed with the rest of the directions below as listed. Try out both versions and leave me a comment letting me know which you liked best!

½ red onion small, diced
4 large eggs
¼ tsp sea salt
2 tsp extra virgin olive oil or coconut oil
6 asparagus spears small, cut into 1 inch pieces
  1. In a small, safe non-stick 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 sea salt to taste.
  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 skillet to stove.
  5. Whisk eggs vigorously and pour ½ the eggs into pan over medium low heat.
  6. Cook eggs for up to a minute or until the bottom starts to set. Using a heat safe spatula, gently push one edge of the egg into the centre 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 ½ the asparagus and ½ the onions in the centre of the egg omelet. Using a spatula you can fold completely in half or fold one side of the omelet over the asparagus and then the other side. Cook for another minute, don’t overcook or allow the egg to turn too brown. Slid out on to plate.
  8. Follow steps 5 – 7 to make second omelet.
  9. Serve warm, with a side of fruit, salad, or Paleo “Fluffy” Wheat Bread or Paleo English Muffin toasted.
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