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5.0 from 3 votes

Greek Asparagus Omelet

Bring something special to the table with this well-loved recipe.

Prep Time
2 mins
Cook Time
2 mins
Total Time
14 mins
Servings: 1 serving
Course: Appetizer , Snacks
Cuisine: Mediterranean , Greek

Ingredients

  • 8-9 thin asparagus spears or 5-6 thicker ones trim ends by bending them)
  • 1 tablespoon olive oil
  • 2 medium eggs
  • 2 tablespoons milk
  • freshly ground pepper
  • thick kosher salt

Instructions

    Cup of Yum
  1. In a small pot boil the asparagus for 5 minutes. Drain
  2. In a small pan (about 8 inch diameter) warm up the olive oil on low heat
  3. Once hot sauté the asparagus for 1-2 minutes.
  4. In a small bowl whip the eggs with the milk and a dash of salt.
  5. Pour the egg mixture in the pan , having the egg settle around the asparagus spears.
  6. Cook until the eggs starts solidifying, lifting up the sides so that the egg in the middle moves to the sides.
  7. Turn over the omelet carefully and cook for another minute.
  8. Remove from pan. Add some freshly ground pepper and some think salt if needed.
  9. You can fold it, although here in Greece we often serve it open.

Nutrition Information

Serving 2g

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories

% Daily Value*

Serving 2g

* Percent Daily Values are based on a 2,000 calorie diet.