Herbed Asparagus Skillet Omelet

DG-440920

creator

7/28/2026

date

3

servings

1

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Original Prompt

"Asparagus Omelet with Herbs Fluffy omelet filled with asparagus and herbs."

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

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A light, fluffy skillet omelet with tender asparagus and fresh herbs. Quick, naturally gluten-free and dairy-free, and perfect for a simple low-inflammation breakfast or brunch.

glutenfree dairyfree breakfast omelet lowinflammation

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Comments

Name: Herbed Asparagus Skillet Omelet
Yield: 3
Ingredients: Original Recipe; 6 large eggs; 2 tbsp water; 1 tbsp olive oil; 8 oz asparagus, trimmed and cut into 1-inch pieces; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp chopped fresh chives; 2 tbsp chopped fresh parsley; 1 tsp chopped fresh dill; 1 small shallot, finely chopped; Original Instructions; In a bowl, whisk the eggs, water, salt, and black pepper until frothy.; Heat olive oil in a 10-inch skillet over medium heat. Add the shallot and asparagus, then cook for 3 to 4 minutes until the asparagus is bright green and just tender.; Stir in the chives, parsley, and dill, then spread the vegetables evenly in the skillet.; Reduce heat to medium-low and pour the eggs over the vegetables. Gently lift the edges with a spatula so uncooked egg flows underneath.; When the omelet is mostly set but still a little soft on top, fold it in half and cook for 1 more minute.; Slide onto a plate and serve immediately.; For 3 servings, cut the omelet into 3 wedges and enjoy warm.; Alternate Recipe; Garden Herb Zucchini Mushroom Omelet; Yield: 3 servings; 6 large eggs; 2 tbsp water; 1 tbsp olive oil; 1 cup zucchini, diced small; 1 cup sliced mushrooms; 1/4 tsp salt; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill

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Herbed Asparagus Skillet Omelet

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Herbed Asparagus Skillet Omelet

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