Red Swiss Chard & Asparagus Omelette

The Red Swiss Chard and Asparagus Omelette is a delicious and healthy option for breakfast or brunch.

It’s a vibrant, nutritious, and flavorful dish that showcases vibrant colors and flavors while delivering a nutritious punch.

The red Swiss chard has a slightly sweet, earthy flavor. While the asparagus brings a crisp, grassy note. Together, they create a visually stunning and delicious meal.

Nutritional Benefits

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The omelette is packed with nutrients—rich in fiber, folate, and vitamins A, C, E and K. As well as minerals like magnesium and potassium.

It’s a great way to start the day or enjoy as a light lunch. Plus, it’s versatile—you can customize it with cheese, herbs, or spices to suit your taste.

This Red Swiss Chard and Asparagus Omelette is not only a feast for the eyes but also a simple and satisfying meal.

It’s perfect for any time of day and can be customized with different cheeses or herbs to match your palate.

Enjoy this healthy dish as a standout breakfast or a light lunch.

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Red Swiss Chard & Asparagus Omelet

2 large eggs

3 tablespoons butter, divided

1/4 teaspoon Harissa seasoning

Salt and pepper to taste

6 asparagus spears, chopped

3 stems only of red Swiss chard leaves, save leafy part in fridge to use for a lunch or dinner salad

1 garlic clove, minced

1/4 cup chopped white onion

1/3 cup from packaged shredded broccoli carrots cabbage mix

Chop asparagus, Chard stems, onions and mince garlic.

Next place a medium pan over medium-high heat. Add 1 tablespoon of butter and let melt. Then lightly swirl pan to coat bottom with melted butter.

Next add prepared vegetables with broccoli mix. Stir vegetables until you smell the garlic about 2-3 minutes.

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Remove from pan to a small bowl or plate and set aside.

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Whisk the eggs in a small serving bowl. Then season the beaten eggs with salt, pepper, and Harissa seasoning. Mix in well.

Using the same skillet you sautéd vegetables in, return to medium-high. Add remaining 2 tablespoons of butter and melt until hot and sizzling. Tilt skillet to coat bottom with butter.

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Pour the whisked eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely.

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Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

At this point you can fill the omelette with the sautéed vegetables.

Avoid over filling the omelet. You don’t want it to break when you fold the omelet over the filling.

Scatter the filling over one half of the omelet and fold the other half over gently with the spatula.

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Sprinkle omelet with Parmesan cheese and place under broiler for about 3 minutes or until cheese has melted.

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Slide the omelet to a plate and enjoy.

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Try These Asparagus Favorites

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• Asparagus & Eggs with Hollandaise Sauce
• Ham Asparagus Alfredo
• Asparagus with Garlic and Smoked Bacon

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