Asparagus and Pesto Omelette
Looking for a healthy and quick meat free meal? Look no further than this asparagus and pesto omelette! With Aussie asparagus in its peak during Spring, you will love this 15-minute recipe either for breakfast or the too-tired-to-cook weeknight dinner.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1 / 2 large bunch of Aussie asparagus, sliced in half lengthways
3 large free-range eggs
75g fresh pesto
Extra-virgin olive oil, to drizzle
Dukkah, to sprinkle
Fresh coriander leaves, to sprinkle
Cracked black pepper and sea salt, to season
Equipment
Small-medium frypan
Small bowl
Recipe
Heat grill to high. In a small-medium frypan, add the asparagus and drizzle over olive oil. Season with cracked black pepper and sea salt and cook until softened.
In a small bowl, crack the eggs and whisk with 1/2 the pesto. Set aside some asparagus for topping and with the remaining spread out and pour over the egg mixture. Cook for a few minutes on the stovetop and then finish under the grill.
Once ready, fold over to form an omelette. Drizzle the remaining pesto over the omelette and sprinkle with dukkah and coriander.
