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Home > Asparagus and corn omelet

Asparagus and corn omelet

Recipe Information

Servings 2
Preparation Time 10 Minutes
Cook Time 10 Minutes
Total Time 20 Minutes
Difficulty Easy
Main Ingredient Eggs; Asparagus
Category Eggs; Vegetables
Meal Breakfast; Brunch
Type Main Dish; Side Dish
Cuisine American; French
Cook Method Saut�ing
Diet High Protein; High Fiber; Vegetarian


  • 3 teaspoons olive oil 

  • 1 bunch (5.5 ounces) asparagus, cut into 3/4-inch pieces

  • 1/2 cup fresh corn kernels

  • 1 tablespoon parsley, finely chopped

  • 4 large eggs 

  • 2 tablespoons of water 

  • 2 tablespoons finely grated Parmesan cheese 

  • 2 slices grainy bread, toasted

  • 1/4 California avocado 



  • In a small skillet, heat 2 teaspoons of olive oil. Add the asparagus pieces and corn. Saut� for 2-3 minutes until the vegetables are tender. Remove the vegetables from the skillet, place in a bowl, and mix with parsley.

  • Using a fork, whisk the eggs with 2 tablespoons of water.

  • Heat 1 teaspoon of olive oil in the skillet, and add half of the egg mixture. Cook for approximately 3 minutes until the eggs are nearly set.

  • Cover the half of the nearly set eggs with half of the vegetable mixture and half of the Parmesan cheese. Fold over to enclose, remove from the skillet, and set aside.

  • Repeat the previous two steps with the remaining eggs and vegetable mixture.

  • Spread the avocado onto each piece of toast and serve with the omelet.


Nutrition (per serving)

  • Calories: 368 cal

  • Fat: 22g

  • Saturated fat: 6g

  • Cholesterol: 427mg

  • Sodium: 331mg

  • Carbohydrates: 24g

  • Fiber: 5g

  • Sugar: 5g

  • Protein: 21g