Asparagus Omelette with Ricotta
This asparagus and ricotta omelette makes a delicious and nutritious breakfast or brunch. It's really easy to make and is ready in just 15 minutes!
Servings: 1 omelette
Calories: 369kcal
Ingredients
- 6-8 thin spears asparagus , trimmed
- 2 large eggs
- 2 tablespoons ricotta , divided
- salt and freshly ground pepper , to taste
- 2 teaspoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped scallions , plus more for garnish
- 1 tablespoon pine nuts
- 1 tablespoon grated Parmesan cheese
Instructions
- Add the asparagus to a pot of boiling salted water over medium heat. Cook for 3-5minutes until bright green and tender-crisp. Quickly cool the asparagus with cold water, and pat dry. Set aside.
- Beat the eggs and 1 tablespoon of ricotta in a bowl. Season with salt and pepper. Heat the oil in a small non-stick skillet. Pour in the egg mixture and make sure it covers the entire surface by swirling the pan. Cook over medium-low heat until the edges are cooked through (edges only).
- Add the remaining ricotta, asparagus, thyme leaves, and chives on one side of the omelet. Sprinkle with pine nuts and cook on low heat for about 30 seconds.
- Shake the pan gently to ensure the bottom of the omelet is loose. Don't worry if the center still looks raw. Using a non-stick spatula carefully flip the side with no filling over the top of the side with the filling. Cook for another minute.
- Remove from the skillet and serve hot, sprinkled with grated Parmesan cheese and freshly chopped scallions.
Nutrition
Calories: 369kcal | Carbohydrates: 7.4g | Protein: 21g | Fat: 29.3g | Cholesterol: 391.4mg | Sodium: 260.9mg | Sugar: 2.4g