Asparagus and Tomato Omelette

5 from 5 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 165 g Cooked asparagus (rest!)
  • 135 g 4 peeled tomatoes
  • 35 g 1 Onion peeled
  • 1 tbsp Sunflower oil
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 3 big pinches Sweet paprika
  • 2 Discs Pumpkin seed bread
  • 2 piece Basil tips for garnish


  • Cut the cooked asparagus into pieces. Remove the roots of the tomato stalks, cut into the tomatoes in a cross shape, scald with boiling water, rinse, peel off and cut into small pieces. Peel, quarter and thinly slice the onion. Beat eggs (2 pieces) and whisk roughly with a fork. Heat sunflower oil (1 tbsp) in a pan, add the sliced ​​onion, sliced ​​tomatoes and sliced ​​asparagus and sauté / stir-fry everything for a few minutes. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and sweet paprika (3 big pinches). Spread the whisked eggs over it and let it set slowly. Quarter the asparagus and tomato omelette and serve on 2 pumpkin seed breads, each garnished with a basil tip.
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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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