An oven baked omelette topped with asparagus and pesto, makes for an easy make-ahead brunch or breakfast.
I’ve always been a big fan of eggs. Whether scrambled, baked, poached, etc.., they make for a quick and easy solution for breakfast, lunch or dinner any day of the week. They’re truly the ultimate convenience food.
Take the omelette for example, in its most basic form it requires little else than fresh eggs, and a little milk, salt and pepper but easily gets dressed up with a few smart additions.
Right now for me that means asparagus and spinach pistachio pesto. I’ve also taken to baking them in the oven which means even less time cooking since I don’t need to hover over the stove (especially if I’m feeding a crowd ) and makes them ideal brunch fare. And unlike a frittata, there’s no need to start it on the stove before putting it in the oven.
A combination of eggs and coconut milk make for a fluffy base to which slender stalks of asparagus and flavorful dollops of pesto made from raw pistachios and fresh spinach leaves are added. (I should mention, it’s worthwhile to seek out the thinnest asparagus you can get your hands on so they cook evenly with the omelette, but if you can’t then simply slice the stalks in half.)
How to Make a Baked Omelette:
I use a ratio of 6 eggs to ¼ cup of coconut milk in a 9 inch pan which makes for a tender omelette that’s still easy to slice and hold in your hand to eat, but you could make it in a smaller pan if you prefer a thicker omelette.
One makes enough for at least 4 to 6 people, or wrap up the leftovers and eat them the next day with a salad on the side for lunch. And the prep time is really only as long as it takes to whisk together your egg mixture and add your toppings if you prepare the pesto the night before so there’s no need to save this for just weekends.
What are some of your favorite ways to eat eggs?
Serves 4-6
Sylvie Shirazi
Yields 4-6
An oven baked omelette topped with asparagus and pesto, makes for an easy make-ahead brunch or breakfast.
15 minPrep Time
20 minCook Time
35 minTotal Time
Save RecipeIngredients
- 1 ounce/1 cup spinach leaves
- 2 Tablespoons/14g raw pistachios, shelled
- 1 small clove of garlic, minced
- 1/8th teaspoon sea salt
- 1 teaspoon/5ml freshly pressed lemon juice
- 2 Tablespoons/30ml extra virgin olive oil
- ¼ cup/60ml coconut milk
- 1 teaspoon/5ml lemon juice
- 6 large eggs
- ½ teaspoon sea salt
- 1/8th teaspoon freshly ground pepper
- ½ bunch of slender asparagus stems, tough ends removed (and sliced in half if thick)
- 2 Tablespoons of prepared pistachio spinach pesto
Instructions
- Place spinach, pistachios, garlic, salt and lemon juice in a mini food processor . Pulse until a paste forms. Add oil and process until smooth. Set aside. (Pesto can be prepared ahead of time a stored in an airtight container in the fridge.)
- Preheat oven to 350 degrees. Line a 9 inch square baking dish with parchment paper then grease the top of the parchment with coconut oil
- Whisk the coconut milk and lemon juice in a large bowl until combined and let sit 5 minutes, then whisk in the eggs, salt and pepper until completely combined.
- Pour into prepared baking sheet. Scatter about 2 Tablespoons of the pesto in small dollops into the egg mixture. Place trimmed asparagus spears on top.
- Bake until puffed, and just set in the center (about 20-23 minutes). Remove from oven, let cool slightly then lift parchment from sheet pan and place on cooling rack. Cut into squares and serve warm or at room temperature.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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