Another day, another omelet. This time we’re using a favorite spring vegetable of mine – asparagus! Mix that up with some bacon and you have this fabulous bacon and asparagus omelet that’s light yet satisfying to keep you fueled until lunch.
I’ll be honest, I’m not the type of person that is ravenous as soon as I wake up. It takes me about an hour to feel ready to eat. But on busy mornings when I have to be out the door quickly, I try to eat a little something so I’m not running on empty.
This is why this recipe was born. It is protein-packed with eggs and bacon, has a kick of veggies from the asparagus and leaves me feeling satisfied but not stuffed. It’s light enough but definitely filling.
Chop your asparagus up in bite-size pieces for the best result. If you don’t have asparagus – that’s ok! Sub in whatever veggies you like – spinach, tomatoes, onion, etc. If you can tolerate dairy, top this recipe off with some parmesan cheese. It gives it the perfect salty touch.
Can’t do dairy – no worries! A touch of sea salt and black pepper will do the trick. Want to make things spicy? A little drizzle of hot sauce (my favorite is Cholula) is the way to go.
This breakfast shouldn’t take more than ten minutes to make. Perfect for our paleo or keto followers alike!
If you like this recipe, check out these others:
Brussels Sprout Hash with Fried Egg
Bacon and Asparagus Omelet
Ingredients
- 2 slices bacon diced
- 5 stalks asparagus chopped
- 3 eggs beaten
- 2 tablespoons grated Parmesan cheese
- Sea salt and fresh ground pepper to taste
Instructions
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Cook the bacon in a nonstick skillet and remove with a slotted spoon. Add the asparagus to the pan and cook until tender. Remove and add to the bacon, leaving as much fat behind as you can.
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Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Top with the bacon, asparagus and Parmesan. Carefully fold in half and continue cooking until eggs are done.
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Slide onto a plate and serve.