Cheesy Asparagus Omelette


My local organic market only gets produce in on Saturdays, so when Fridays come, I try to use up whatever’s left hanging around and get creative with it. Today, it’s some mushrooms, cheese, onion, asparagus, and eggs. Oh, and it’s currently morning. These ingredients can only mean one thing: omelette.

Asparagus and mushrooms already pair quite popularly with eggs and cheese, so this recipe was a no brainer decision.


Asparagus: is a great source of fiber, folate, vitamins A, C, E and K and chromium, is rich in detoxifying compound glutathione, fights bone, breast, colon, larynx and lung cancers, is high in antioxidants and slows the aging process.

Cheesy Asparagus Omelette

by Aylin @ Glow Kitchen

Keywords: fry breakfast omelette vegetarian mushroom asparagus eggs feta cheese

Ingredients (1 omelette)

For the Filling

  • 5-10 asparagus spears
  • 1 cup mushrooms
  • 1/2 red onion
  • 1 tbsp extra virgin olive oil
  • Dash of salt and pepper
  • 1/2 tomato

For the Omelette

  • 2 eggs
  • 1 oz feta cheese, and a little more for garnish
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp extra virgin olive oil
  • Tomato and feta cheese for garnish


Bring a pot of water to a boil and add the asparagus. Let blanch for 30 seconds. Remove from water, cut into halves or thirds and with the chopped onion, salt and pepper sauté in a saucepan over medium heat with 1 tbsp of extra-virgin olive oil. When the onions begin to turn translucent, add the chopped mushrooms. Cook for one more minute.


Remove the mushroom and asparagus mixture from the pan, placing it to the side for later use. In the same pan, add 1 tsp of olive oil. In a small bowl, whisk together 2 eggs and a 1-ounce chunk of feta cheese. Pour egg mixture into the pan and cook over medium heat until it begins to set, making sure that the sides stay loose around the edges and aren’t sticking.


Add the asparagus and mushroom mixture to one half of the setting eggs. Add some chopped fresh tomato and more feta cheese on top of the veggies. Cook until the top of the eggs begin to bubble and aren’t visibly runny but still soft and somewhat translucent. Fold the half without the vegetable mixture over the half with the vegetable mixture. Cook for 20-30 seconds more, or until the eggs have set further.


Carefully remove the omelette from the pan and serve with fresh tomatoes, cheese and a dash of salt and pepper. Enjoy!



Bon Appetit!

xo Aylin

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