Make mornings easier with a quick and flavorful baked asparagus omelet. With just a handful of ingredients and minimal prep time, it’s perfect for busy days.
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 omelet 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. Lately I’ve been making them with asparagus and pesto. I’ve also taken to baking my asparagus omelet in the oven which means even less time cooking since I don’t need to hover over the stove and makes them ideal for busy mornings or brunch.
A combination of eggs and milk (or yogurt) makes for a fluffy base to which slender stalks of asparagus and flavorful dollops of pesto 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 omelet, but if you’re out of luck then simply slice the stalks in half.)
I use a ratio of 6 eggs to ¼ cup of milk that’s baked in a 9-inch square pan, which makes for a tender omelet 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 omelet. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Eggs – You’ll need 6 large eggs.
- Milk – Use either regular or dairy-free milk or substitute with yogurt.
- Asparagus - You’ll need about ½ bunch of slender asparagus.
- Pesto – I’ve included a recipe for making your own dairy-free spinach pistachio pesto but feel free to substitute with your favorite store bought pesto (dairy-free if necessary). If you’re making your own pesto you’ll need, spinach, raw pistachios, garlic, lemon juice and extra virgin olive oil.
How to Make a Baked Asparagus Omelet:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- If you’re making your own pesto, you’ll start by placing the spinach, pistachios, garlic, salt and lemon juice in a mini food processor and pulsing until a paste forms. Then add oil and process until smooth. (Pesto can be prepared ahead of time a stored in an airtight container in the fridge.)
- To make the baked omelet you’ll whisk the milk, eggs, salt and pepper until completely combined and pour the mixture into a lined or greased 9-inch pan.
- Now you’ll place the asparagus spears and pesto into the dish and pop everything into the oven until puffed, and just set in the center (about 20-23 minutes). Cut into squares and serve warm or at room temperature.
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.
Variations:
- Use yogurt instead of milk.
- Use dairy-free milk or dairy-free yogurt.
- Add grated cheese or crumbled feta for a non-dairy-free version.
- Add frozen peas with the asparagus.
More Egg Recipes:
Baked Asparagus Omelet
Make mornings easier with a quick and flavorful baked asparagus omelet. With just a
handful of ingredients and minimal prep time, it’s perfect for busy days.
Ingredients
For the Spinach Pistachio Pesto:
- 1 ounce/1 cup spinach leaves
- 2 Tablespoons/14g raw pistachios, shelled
- 1 small clove of garlic, minced
- ⅛th teaspoon sea salt
- 1 teaspoon/5ml freshly pressed lemon juice
- 2 Tablespoons/30ml extra virgin olive oil
For the Baked Omelet:
- ¼ cup/60ml milk or yogurt (dairy-free if desired)
- 6 large eggs
- ½ teaspoon sea salt
- ⅛th teaspoon freshly ground pepper
- ½ bunch of slender asparagus stems, tough ends removed (and sliced in half if thick)
- 2 Tablespoons of prepared pesto (or store-bought).
Instructions
Make the Spinach Pistachio Pesto:
- 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.)
Make the Baked Omelet:
- 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 milk (or yogurt), eggs, salt and pepper until completely combined.
- Pour into prepared pan. Place trimmed asparagus spears on top. Scatter about 2 Tablespoons of the pesto in small dollops into the egg mixture.
- 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.
Notes
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 189mgSodium: 710mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 10g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.
Gina @ Running to the Kitchen says
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!
Kari Peters says
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)!
Emily @ Recipes to Nourish says
This is so pretty! Love all of that asparagus! My fave! Pinned, yummed and sharing.
aida mollenkamp says
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!
jules says
This looks so good! I love that it's non-dairy, as well! Can't wait to make it!
~jules
Dawn @Oh Sweet Mercy says
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.