Who knew omeletts were so easy to make? My 5 year old is super into eggs lately and he wished we bake egg pancakes, and I was like what do you mean? So we talked through and he was referring to an omlette. I don’t know where he saw one but it is a regular dish on our table from that moment on.

This one is stuffed with baked asparagus that you can make in advance and have on stock when you need it.

Eggs will cook fast so pay attention and turn off the heat as soon as you notice it’s not runny anymore or it can get burned easily. Also be gentle with rolling it firmly.

You can also use other fillings like the traditional ham and cheese.

I served this Asparagus Omelette with smoked salmon and some homemade Hollandaise Sauce. Click here for the recipe and enjoy.

Asparagus Omelette

Cook Time 25 minutes
Servings 1 portion


  • 2 eggs
  • 1 table spoon of milk
  • Pinch of salt
  • Black pepper
  • Olive oil
  • 30 grams of grated cheese (cheddar)
  • 4 baked asparagus
  • Chopped Chives


  • Smoked salmon
  • Hollandaise Sauce


  • First prepare the asparagus, wash and remove, break off the hard bottoms. If you are going to pre-bake them in the oven, arrange them on a baking sheet with baking paper and drizzle with oil, salt and bake at 220 degrees Celsius for about 15 minutes to brown them a bit.
  • You can also roast the asparagus in a pan to get a little color and thus more flavor or cook them in hot water.
  • Put eggs in a bowl with milk, pinch of salt, black pepper and whisk. Add little olive oil in a pan that you use for baking pancakes. Don’t let it be very hot and pour in the eggs then cover with a lit. Cook for a minute or 2 and check if the egg is no longer runny.
  • Then turn off the heat. Add 4 asparagus to the edge of an omelette, sprinkle with cheese on top and gently roll it in.
    Serve hot with chopped chives, smoked salmon, Hollandaise Sauce, piece of bread.
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