Elevate your mornings with this easy-to-make, lusciously buttery asparagus omelette. Accompanied by a dash of pesto and a sprinkle of gruyere, this fluffy omelette comes together in just a few minutes and is deliciously weekend-worthy.
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Ingredients + Swaps
This asparagus omelet is easy to make with just a few ingredients. Here’s what to collect, and some swaps you can make for similar results:
- The Base: Eggs + Heavy Cream. My go-to combination for any omelet. For a lighter twist, feel free to use egg whites (2 egg whites per 1 egg) or cow’s milk instead. On that note, check out my egg white frittata and my egg white bites for lighter breakfast options!
- The Cheese: Gruyere. Gruyere is one of my favorite asparagus complements–other delicious options include Swiss or parmesan.
- The Vegetables: Asparagus. I kept this version simple with asparagus, you can add in any of your favorite sauteed veggies as well; think sauteed spinach or sauteed mushrooms. You can also dice the asparagus instead of slicing it in half (I like to slice them in half for a pretty presentation).
- The Herbs: Jarred Pesto. Because pesto makes everything taste better (I see you pesto salmon, pesto chicken, and pesto chicken salad…). Alternatively, you can use fresh herbs like chopped basil or chives.
How to Make an Asparagus Omelette
Easier to make than you’d think! Here’s how to fire up this asparagus omelette in no time at all:
- Whisk together the eggs, cream, salt, and pepper.
- Saute asparagus in melted butter + set aside.
- Add the eggs to the pan.
- Sprinkle half with cheese and asparagus. Place a lid on top.
- Fold in half.
- Drizzle with pesto.
Secrets to a Good Omelette
Ok, omelettes can be a bit tricky to perfect. Keeping them fluffy, folding them just right, etc. Here are my top tips to get them just right:
- Pan size: Always use a non-stick pan. My go-to pan sizes: 2 eggs use an 8″, 3 eggs use a 9″.
- Low and Slow: Cook the asparagus omelet over medium-low heat for tender and evenly cooked results.
- Timing is Key: Pay attention to the texture, ensuring the eggs are just set but still moist.
- Don’t over stuff: Take a note from the French, and resist the urge to fill your asparagus omlette–it’ll make it near impossible to fold and transfer
As is, this asparagus omlette makes an incredible high protein low carb breakfast. But it can be served alongside breakfast classics, such as:
- Fresh Fruit: Sliced berries or a citrus salad for a burst of freshness.
- Crusty Bread: A slice of toasted (and buttered!) bread or a warm croissant to mop up any leftover pesto.
- Side Salad like this simple arugula salad or kale salad for a bistro vibe.
More Egg Recipes You’ll Love
Asparagus OmelettePrint Recipe Pin Recipe
- 1 tablespoon unsalted butter
- 4 asparagus spears sliced in half lengthwise
- 3 large eggs
- 2 tablespoons heavy cream
- Pinch sea salt
- 1/4 cup gruyere shredded
- 2 tablespoons jarred pesto
- In a medium bowl, whisk the eggs, heavy cream, and a pinch of salt together until foamy.
- Heat a small nonstick pan over medium heat, and add the butter. Once the butter begins to bubble, add the asparagus and season with both salt and pepper. Saute until softened. Set asparagus aside on a plate and tent with foil.
- If your pan needs more butter, add another dollop. Add the eggs, and reduce the heat of your pan to low.
- Allow the eggs to set for about 20 seconds, then use a rubber spatula to lift the eggs, and allow the liquid eggs to fill in the gaps. Repeat until your omelette is no longer runny, but still wet in the center.
- Sprinkle half of the omelette with cheese, and your set aside asparagus. Place a lid on top. Allow the omelette to cook this way for about 30 seconds, you're ready to remove the lid once the eggs are more set (cheese may not melt yet).
- Use 2 rubber spatulas to fold the omelette over itself, then slide the omelette onto a plate. Drizzle pesto over the omelette before serving, and enjoy!