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March 9, 2016

Baked Omelette with Asparagus and Pesto (Dairy-Free, Paleo)

Home » Recipes » Courses/Meal » Breakfast » Baked Omelette with Asparagus and Pesto (Dairy-Free, Paleo)

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An oven baked omelette topped with asparagus and pesto, makes for an easy make-ahead brunch or breakfast.

Baked Omelette with Asparagus and Pesto in Serving Dish

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.

Baked Omelette with Asparagus and Pesto Before Baking

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.)

Baked Omelette with Asparagus and Pesto Sliced on Plate

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

Asparagus and Pesto Baked Omelette (Dairy-Free, Paleo)

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

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Ingredients

    For the Spinach Pistachio Pesto:
  • 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
  • For the Baked Omelette:
  • 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

    Make the Spinach Pistachio Pesto:
  1. 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.)
  2. Make the Baked Omelette:
  3. 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
  4. 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.
  5. 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.
  6. 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.

Tags

Diet
vegetarian
pescetarian
Paleo
Allergy
soy free
seafood free
sesame free
mustard free
Wheat-Free
Courses
Breakfast
Brunch
Occasions
Easter

Nutrition

Calories

221 cal

Fat

19 g

Carbs

2 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/asparagus-and-pesto-baked-omelette/
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Sylvie

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.

Filed Under: Breakfast, Courses/Meal, Diets, Gluten-Free, Grain-Free, Mains, Paleo, Recipes, Savory, Season, Spring Tagged With: asparagus, breakfast, eggs, pesto

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  1. Gina @ Running to the Kitchen says

    March 13, 2016 at 12:00 pm

    I want to call my mom right now and tell her we're changing plans for our usual easter brunch frittata recipe. You had me with the pistachio in the pesto. Gorgeous!
    Reply
  2. Kari Peters says

    March 11, 2016 at 2:52 pm

    I could eat asparagus for every meal! I love how simple this is to make, and I can't wait to try it out for an easy week night dinner (or brunch with friends next weekend, the sky's the limit)!
    Reply
  3. Emily @ Recipes to Nourish says

    March 11, 2016 at 8:11 am

    This is so pretty! Love all of that asparagus! My fave! Pinned, yummed and sharing.
    Reply
  4. aida mollenkamp says

    March 11, 2016 at 8:07 am

    Oh, I just never ever tire of the combo of eggs and asparagus. That and a little sweet pea bouquet and I know it's spring!
    Reply
  5. jules says

    March 11, 2016 at 7:07 am

    This looks so good! I love that it's non-dairy, as well! Can't wait to make it! ~jules
    Reply
  6. Dawn @Oh Sweet Mercy says

    March 11, 2016 at 5:35 am

    This sounds so delicious! I'm always looking for ways to use my yummy fresh eggs from my girls. I also make a spinach pesto that is nut free, I can't wait to try this! Funny story...I never knew I liked asparagus until my aunt gave me some when I was in my early 20s. I tried it and loved it. My mom hates it so never made it for us...I was actually sad for all those years I didn't get to eat asparagus! I've also decided that just because I don't like something, I shouldn't deprive my kids from the chance to try it. I can't stand beets...all I taste is dirt. My daughter, who is super picky, LOVES them (and doesn't taste dirt!). I'm glad she loves them and happily buy them so she can make her favorite beet dip.
    Reply
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