Greek Omelet with Asparagus
- Prep Time: 2
- Cook Time: 12
- Total Time: 14 minutes
- Yield: Serves 1 1x
8–9 thin asparagus spears or 5–6 thicker ones
1 tablespoon olive oil
2 medium eggs
2 tablespoons milk
freshly ground pepper
In a small pot boil the asparagus for 5 minutes. Drain
In a small pan (about 8 inch diameter) warm up the olive oil on low heat
Once hot sauté the asparagus for 1-2 minutes.
In a small bowl whip the eggs with the milk and a dash of salt.
Pour the egg mixture in the pan , having the egg settle around the asparagus spears.
Cook until the eggs starts solidifying, lifting up the sides so that the egg in the middle moves to the sides.
Turn over the omelet carefully and cook for another minute.
Remove from pan. Add some freshly ground pepper and some think salt if needed.
You can fold it, although in Greece it is often served open
- Serving Size: 1 2 egg omelet
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