If you’ve never tried wild asparagus, this healthy omelet is the way to take the plunge. The tiny cousins of the asparagus you find in supermarkets are sweet and tender, perfectly delicious for a healthy omelet in the morning…or the afternoon…or whenever, really. Yeah, it’s that good.
This asparagus omelet is made in the French style, meaning that it’s rather soupy on top and cooked through on the bottom. You can serve the final healthy omelet in wedges or rolled.
Healthy Omelet with Creamy Wild Asparagus Recipe
Serves Two | Prep Time: 20 minutes
- 8 eggs
- 1 bunch wild asparagus
- 1 bunch pencil-thin green asparagus
- 20 basil leaves
- 2 tablespoons coconut or olive oil
- salt and pepper
- Cut the regular asparagus into bite-sized pieces. Place in a baking dish with half a teaspoon of coconut oil, and bake at 450 degrees for 15 minutes.
- Meanwhile, trim the tops from the wild asparagus, and place the stems in a pot of water. Season with salt and bring to a boil. Cook until just tender, about 3 minutes. Drain.
- Place the asparagus stems, the basil leaves, and one of the tablespoons of coconut oil in a bowl. Use an immersion blender to blend this mixture until it becomes a thick, smooth purée.
- Add the eggs to the asparagus mixture, and beat together. Season with salt and pepper, and set aside.
- Place the heads of the wild asparagus in a dry pan, and toast until just beginning to brown on the outside.
- Add the pre-roasted asparagus, and spread the pieces out evenly over the skillet.
- Add the egg mixture and cook. Use a wooden spatula to carefully push curds of omelet from the sides towards the center so that more of the raw egg can cook.
- When the top of the omelet is shiny but relatively set and the edges are coming away from the pan, the omelet is ready. Serve it flat, cut into wedges, like a frittata, or fold it in threes and cut it lengthwise into portions.