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Baked Asparagus and Yogurt Omelette

This vibrant baked omelette showcases the fresh, delicate flavors of spring asparagus, complemented by creamy yogurt and aromatic herbs. A staple in Mediterranean cuisine, this dish is light yet satisfying, perfect for brunch, lunch, or a simple dinner. The combination of eggs, yogurt, and fresh herbs creates a beautifully fluffy texture, while the gentle roasting of asparagus enhances its natural sweetness. Traditionally prepared in a skillet and finished under the broiler, this method ensures a golden, slightly puffed surface. Serve it warm for the best texture and flavor, accompanied by a crisp salad or rustic bread. Whether enjoyed as a seasonal delight or a quick, nutritious meal, this omelette is a testament to the elegance of simple ingredients prepared with care.

Time to complete

Prep

15min

Cook

10min

Wait

0 minutes

Total

25min

Ingredients (Makes 6 portions)
  • 12 large eggs
  • 4 tbsp (60 g) plain cow’s milk yogurt
  • 1 bunch (about 250 g) green asparagus
  • 2 tbsp (8 g) finely chopped parsley
  • 4 tbsp (16 g) finely chopped fresh mint
  • 150 ml (⅔ cup) extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 140
  • Fat: 11
  • Protein: 8
  • Carbohydrates: 2
  • Fiber: 0.8
Directions

Prepare the Egg Mixture

  • 1. In a large bowl, whisk together the eggs, yogurt, parsley, mint, salt, and pepper until smooth. Set aside.

Prepare the Asparagus

  • 2. Trim the tough ends of the asparagus and remove any fibrous outer layers. Cut each spear in half.

Sauté the Asparagus

  • 3. Heat 100 ml (about ½ cup) olive oil in a non-stick skillet over medium heat. Add the asparagus stalks and sauté for 3-4 minutes until slightly tender.

Finish Cooking the Asparagus

  • 4. Add the asparagus tips along with the remaining 50 ml (about ¼ cup) olive oil. Sauté for an additional 2-3 minutes until all pieces are tender.

Cook the Omelette

  • 5. Pour the egg mixture into the skillet over the asparagus. Cook undisturbed for 2-3 minutes, until the bottom is golden and easily lifts from the pan.

Bake the Omelette

  • 6. Transfer the skillet to a preheated oven under a high broiler. Bake for 3-4 minutes until the surface is set, lightly golden, and slightly puffed. If the skillet has a non-metal handle, wrap it in aluminum foil for protection.

Serve

  • 7. Remove from the oven and serve immediately while still puffed and warm.
Cookix's Secrets

Alternative Cooking Method

  • Instead of baking, cook the omelette entirely on the stovetop, covering the pan to help set the top.

Alternative Proteins

  • Include smoked salmon or sautéed mushrooms for added depth.

Bold Flavor Enhancements

  • Add crumbled feta or grated Parmesan for a richer taste.

Cooking Tips

  • Use fresh, firm asparagus for the best texture and flavor.

Healthier Variation

  • Replace half the olive oil with a lighter alternative, such as avocado oil or cooking spray.

Seasonal Tweaks

  • Substitute asparagus with zucchini or bell peppers in summer.

Serving Suggestions

  • Pair with a crisp green salad or toasted rustic bread for a complete meal.

Texture Enhancement

  • For an extra fluffy omelette, whisk the eggs vigorously to incorporate more air.