Asparagus and Tomato Bread Salad with Omelette

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people


  • 300 g Green asparagus
  • 8 Cocktail tomatoes
  • 6 Mini mozarella
  • 2 Discs Mixed bread
  • 4 Eggs
  • Salt, pepper, oil, white balsamic vinegar, mustard
  • Fresh herbs


  • Cut off the wooden end of the asparagus, cut sticks into 4 cm long pieces. Cook in a little olive oil in the pan until al dente. Halve or quarter the tomatoes. Put in a bowl with mozzarella.
  • Cut the bread into bite-sized pieces and fry them in a little oil until crispy. Put aside. Make a vinaigrette from 1 tablespoon of mustard, salt, pepper, vinegar and oil. Chop the herbs and add them. Add the asparagus to the tomatoes, add the vinaigrette and mix in everything, season to taste.
  • For the omelette, beat the eggs with a little salt and pepper and slowly bake golden yellow on both sides in a non-stick pan.
  • Halve the omelette on each plate. Fold the bread under the salad and distribute it between the two plates. Serve immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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