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Omelet with Asparagus and Sun-Dried Tomatoes


  • 6 Asparagus stalks – chopped
  • 1 teaspoon of extra-virgin olive oil
  • 1 red onion slice – chopped
  • Himalayan Sea salt and pepper to taste
  • 4 whole eggs
  • 2 tablespoons of sun-dried tomatoes – julienned
  • 1½ tablespoons of Feta
  • ¼ cup of Salsa


In a small skillet on medium heat, cook asparagus and onions in olive oil – season with sea salt and pepper. Add sun-dried tomatoes. Whisk together eggs in a liquid measuring cup and season with sea salt and pepper. Pour into skillet. Lift edges to let egg mixture cook thoroughly. Sprinkle with feta and fold over edges. Serve immediately with salsa.
256 calories, 19 grams protein, 18 grams carbohydrates, 12 grams fat