Looking for a really tasty, healthy meal?
This is one of the most easiest and quickest breakfast or lunch ideas that I have come up with. I just simply used whatever I had available in my fridge, and that really is the best thing about leading a healthy life – being able to quickly whip up something yummy and healthy!
This is a simple open-faced omelet made with asparagus, topped with avocado and sliced tomatoes. Really delicious, and really filling, packed with good fats and protein! I paired it with 2 light Baby Bell cheese rounds, and a banana. Always, drink water with your meals because it fills you up and allows your body to naturally flush out toxins and digest food optimally!
Open-Faced Asparagus Omelette
March 19, 2016
Open-Faced Asparagus Omelette
Ingredients
- 2 Eggs
- 5 spears asparagus, chopped
- 1 tsp olive oil
- Salt, pepper, onion powder, garlic powder (to taste)
- 1/2 Avocado (sliced)
- 5 Cherry Tomatoes cut in quarters
Instructions
- Heat a non-stick pan with the olive oil and heat the pan over medium-high. Add the chopped asparagus and spices and stir fry for 2 minutes, or until semi-tender (I always like a bit of crunch to my asparagus!).
- While that is cooking, place eggs in a bowl and mix well.
- Add eggs to the pan and let sit for 1-2 minutes. Flip and cook the other side for another 1-2 minutes.
- Plate the open-faced omelette and top with chopped tomatoes and asparagus.
- Eat and enjoy with a little added cheese and a piece of fruit!
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