Fast & furious! This vegetarian omelette takes 10 minutes all up to prepare and cook and the chunky asparagus fools you in thinking you’re eating chicken! Seriously!
Asparagus & Kale Omelette
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Ingredients
Omelette
- 1/2 onion, chopped
- 1/2 tsp. pepper
- 1 tsp. seaweed salt
- 3 egg whites
- 1 whole egg
- 1 cup chopped asparagus (ends removed)
- 2 cups chopped kale
- 1 tsp. parsley, chopped
Salad
- 6 cherry tomatoes (halved - to serve)
- 1/2 baby cos lettuce (to serve)
- 1 tsp. apple cider vinegar (to serve over salad)
- 1/2 tsp. dried oregano
Instructions
- Add the onion and asparagus to a pan and saute until soft (add a splash of water if necessary to help soften)
- Add the kale, salt and pepper and stir to combine until the kale has wilted
- Whisk the whole egg and egg whites into a bowl and pour over the vegetable and cook for 2-3 minutes on both sides.
- Serve with the salad ingredients and top the omelette with the chopped parsley
