Looking for a delicious and nutritious way to start your day? This Barley and Asparagus Omelette is not only packed with flavor but also brimming with health benefits! Imagine fluffy eggs enveloping tender asparagus and nutty barley, creating a breakfast that’s both satisfying and energizing. With just 20 minutes of prep and cook time, you’ll be indulging in a gourmet meal that’s easy enough for any home cook. Ready to elevate your breakfast game? Dive into this simple yet delightful recipe that will have you craving omelettes like never before!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 eggs
- 1 cup cooked barley
- 1 cup asparagus, chopped
- 1/4 cup milk
- Salt and pepper to taste
- Butter for cooking
Instructions
- Begin by gathering all your ingredients: 4 eggs, 1 cup of cooked barley, 1 cup of chopped asparagus, 1/4 cup of milk, salt, pepper, and butter for cooking.
- In a medium mixing bowl, crack the 4 eggs and add the 1/4 cup of milk. Whisk together until well combined and slightly frothy.
- Season the egg mixture with salt and pepper to taste. Set aside.
- In a skillet, melt a tablespoon of butter over medium heat. Ensure the butter coats the bottom of the skillet evenly.
- Add the chopped asparagus to the skillet and sauté for about 3-4 minutes, or until the asparagus is tender but still vibrant green. Stir occasionally to prevent sticking.
- Once the asparagus is cooked, add the 1 cup of cooked barley to the skillet. Stir gently to combine the barley with the asparagus and heat through for an additional 2 minutes.
- Pour the egg mixture over the asparagus and barley in the skillet, ensuring it covers the vegetables evenly.
- Allow the omelette to cook undisturbed for about 5-7 minutes. As the edges begin to set, gently lift them with a spatula to allow uncooked egg to flow underneath.
- When the omelette is mostly set but still slightly runny on top, you may choose to fold it in half or leave it open-faced, depending on your preference.
- Cook for an additional 1-2 minutes until the eggs are fully cooked but still moist. Be careful not to overcook, as you want the omelette to remain fluffy.
- Once cooked, carefully slide the omelette onto a serving plate. You can garnish with additional salt, pepper, or herbs if desired.
- Serve the barley and asparagus omelette hot, and enjoy your nutritious meal!
Tips
- Fresh Ingredients: For the best flavor, use fresh asparagus. Look for bright green, firm stalks when shopping.
- Cooked Barley: If you don’t have cooked barley on hand, consider preparing a batch ahead of time or using quick-cook barley for convenience.
- Whisk Well: Make sure to whisk the eggs and milk thoroughly until frothy; this will help create a fluffy texture in your omelette.
- Monitor Heat: Keep the skillet at medium heat to prevent the omelette from cooking too quickly. A slower cook allows for a fluffier finish.
- Customize Your Fillings: Feel free to add cheese, herbs, or other vegetables to the omelette for an extra burst of flavor and nutrition.
- Don’t Overcook: Keep an eye on the omelette as it cooks; it's best when slightly runny on top, as it will continue to cook from residual heat.
- Serving Suggestions: Pair your omelette with whole-grain toast or a light salad for a balanced meal that’s perfect any time of the day!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 18g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 370mg
