Asparagus and Basil Omelette

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 226.6
  • Total Fat: 16.6 g
  • Cholesterol: 372.0 mg
  • Sodium: 726.3 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 14.7 g

View full nutritional breakdown of Asparagus and Basil Omelette calories by ingredient
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Number of Servings: 2


    5 Spears asparagus, cut into 1 inch pieces
    2 clove Garlic, finely chopped
    1 tbsp Olive Oil
    2/3 cup Mushrooms, diced
    4 large Eggs, beaten
    1/2 cup Basil, roughly chopped
    1/2 tsp Salt
    1/2 tsp Pepper


Boil asparagus pieces for 2 to 4 minutes or until tender. Drain and set asparagus aside.

Fry the garlic in oil for one minute, add mushrooms and cook for a further two minutes. Remove from pan and mix with asparagus, chopped basil, salt, and pepper.

Pour beaten eggs into nonstick skillet over medium heat. Cook eggs for 1-2 minutes or until bottom is cooked; flip over. Spoon asparagus mixture onto one half-life omelet and cook for 1-2 minutes or until cooked on bottom.

Fold omelet over asparagus mixture, then serve

Serving Size: Makes 2 servings

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