Asparagus and Spring Onion Omelette

A healthy plate to highlight seasonal produce with only a few ingredients!

Discover the recipe by Dr. Letizia Astrologo, nutrition biologist at UPMC Salvator Mundi International Hospital.

Ingredients:

• 4 eggs.
• 200 g asparagus.
• 2 spring onions.
• 2 tablespoons of extra virgin olive oil.
• Salt and pepper (to taste).

Preparation:

1. Wash and cut the asparagus into pieces, discarding the woody part of the stem. Slice the spring onions.
2. In a pan, sauté the spring onions with one tablespoon of oil, then add the asparagus and cook for about 5 minutes.
3. In a bowl, beat the eggs with salt and pepper, then add the vegetables.
4. Pour the mixture into the pan and cook on medium heat with a lid, flipping it halfway through cooking.

Nutritional Information:

• Serving size: 2
• Calories (per serving): 250
• Per serving: Total Fat 20g, Sat. Fat 4g, Carbohydrates 5g, Sugars 2g, Fiber 2g, Cholesterol 190mg, Protein 14g, Sodium 250mg