Asparagus & Leek Omelette
Cook time: 
Total time: 
Serves: 1
  • 2 - 3 eggs (depending how hungry you are)
  • 3 spares of asparagus, chopped
  • ¼ cup leak, sliced
  • ½ teaspoon crushed garlic
  • 1 sprig of thyme
  • Salt & pepper to taste
  • Drizzle of olive oil
  1. Heat a small pan on a medium heat with a drizzle of olive oil.
  2. Slice the leek, chop the asparagus spares into several pieces and crush the garlic. Place all three ingredients in the pan and saute for a couple of minutes until the leek is translucent.
  3. In the mean time, break the eggs into a small bowl and whisk together with a fork along with a sprinkle of thyme and salt.
  4. Remove the leek & asparagus from the pan and set aside.
  5. Pour the egg into the pan and allow to gently cook for a minute and then place the leek and asparagus on the egg.
  6. Remove the omelette from the pan just as the egg sets. Serve and enjoy!
Recipe by Real Food Pledge at