Description
This Spring Omelet is a light and fluffy egg dish filled with fresh seasonal vegetables like asparagus, peas, and herbs. It’s a perfect way to celebrate springtime produce for breakfast, brunch, or a quick meal.
Ingredients
Units
Scale
- 3 eggs
- 2 tbsp milk or water
- 1/4 cup asparagus, trimmed and chopped
- 1/4 cup fresh or frozen peas
- 2 tbsp chopped green onions
- 1 tbsp chopped fresh herbs (parsley, dill, or chives)
- 1/4 cup crumbled feta or shredded cheese (optional)
- 1 tbsp olive oil or butter
- Salt and black pepper to taste
Instructions
- In a bowl, whisk together eggs, milk or water, salt, and pepper until frothy.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add asparagus and peas; cook for 2–3 minutes until just tender. Add green onions and cook for 1 more minute.
- Pour in the egg mixture and reduce heat to low. Gently swirl the pan to distribute the eggs evenly.
- Sprinkle herbs and cheese (if using) on top. Cover and cook for 3–5 minutes until the eggs are set.
- Fold omelet in half and slide onto a plate. Serve immediately, garnished with extra herbs if desired.
Notes
- Substitute vegetables with what’s in season—zucchini, spinach, or mushrooms work well too.
- Use water instead of milk for a lighter texture.
- Pairs beautifully with a slice of sourdough or a side salad.
Nutrition
- Serving Size: 1 omelet
- Calories: 240
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 375mg