This delicious and easy-to-make asparagus omelette with bacon and parmesan cheese is a must on your breakfast menu.
The crunch of the bacon bits mixed in with fresh asparagus and Parmigiano Reggiano is a combination made in heaven. This recipe is filling, flavorful, and perfect for your next brunch.
Asparagus is not something I’ve thought of putting in an omelette before, but after making this recipe, I am convinced it is a combination worth exploring.
The omelette is made with bacon bits, grated parmesan cheese and topped with fresh parsley. It is elegant, full of flavor, and very tasty.
What You Need to Make This Asparagus Omelette
This asparagus omelette doesn’t require many ingredients. You probably already have them in your kitchen.
Here are all the ingredients and tools you will need to make this recipe.
- Asparagus – chopped into small pieces.
- Parmesan cheese – I used grated Parmigiano Reggiano for this recipe, but any type is fine.
- Bacon – cooked and chopped into small pieces.
- Sea Salt
- Black Pepper
- Fresh Parsley – for garnish.
- Olive oil – for cooking.
- Mixing bowl
- Non-stick pan with a lid.
How To Make an Asparagus Omelette
This recipe is so easy you can make it with your kids. It is a classic omelette recipe filled with asparagus, bacon bits, and parmesan cheese. Make sure you have all the tools and ingredients out before you start cooking to avoid your eggs burning.
To start, heat the skillet to medium heat and drizzle with olive oil. Add the asparagus and season with salt and pepper.
Cook for about 5-10 minutes until slightly charred and tender. Remove from heat and transfer to a plate.
In a mixing bowl, combine the eggs, salt, and pepper. Whisk well to combine until frothy.
Heat the skillet again to medium and drizzle with olive oil.
Add the eggs and, using a spatula, push the edges in as they settle. Cover and cook for about a minute or two. The omelette is done when settled on the bottom and slightly wet on top.
Add the parmesan cheese, cooked bacon, and asparagus to one side of the omelette.
Using a spatula, flip the other side on top.
Remove from the heat and transfer to a plate. Garnish with more bacon bits, parmesan cheese, and fresh parsley. Serve immediately.
What should I pair with the asparagus omelette?
This recipe is so delicious, it fits with everything else you might add to the table. I like adding a side of fruit or baked potatoes. Hot sauce does wonders to this recipe, so don’t skip on it.
Can it be stored for later?
If you have leftovers, store them in the fridge in an airtight container for up to a week. To reheat, sprinkle the omelette with a little water and microwave. You can also reheat it in the oven, which is better because the eggs won’t get that rubbery taste the microwave will add to the eggs.
Should I cook all the vegetables before adding them to the omelette?
This is your personal choice, so feel free to experiment. I cooked the asparagus but not the tomatoes. Make sure the bacon is fully cooked when using it in the omelette.
Can I leave out the bacon?
Yes! If you want a healthier or vegetarian option, you can skip the bacon.
- 3 large eggs
- ¼ cup asparagus chopped into small pieces
- 2 tbsp parmesan cheese grated
- 1 tbsp parsley
- 1 tbsp bacon bits
- ¼ tsp sea salt
- ¼ tsp black pepper plus more for garnish
- Heat a non-stick pan to medium heat and drizzle with olive oil. Add the Asparagus and cook until slightly charred. Add the garlic and cook an additional minute or two. Remove from the heat and transfer to a plate.
- In a mixing bowl combine the eggs, sea salt, and black pepper. Beat until frothy.
- Heat the pan to medium heat again and add the eggs. Cook for about 5-10 minutes. Using a spatula push the ends as they settle.
- When the eggs are cooked on the bottom and slightly wet on top add the asparagus, bacon bits, and parmesan cheese on one side. Flip the omelette and slide it onto a plate.
- Garnish with chopped parsley and more black pepper.
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