Eggy Asparagus Omelet Pie

Celebrate spring with the season’s freshest asparagus, and use it in this playful, savory pie that everyone at your table will love.

From late March to June, you’ll find fresh, local asparagus at the market. Asparagus contains folate, fiber, vitamin C, and iron, and it’s versatile too. Add it to omelets and quiche, grill it, or steam and then toss with olive oil, kosher salt, and pepper for a simple side dish.

I love asparagus, and I also love eggs, another superstar ingredient in this recipe. They’re inexpensive, available year round, and they’re packed with protein and choline—a B vitamin important for good brain health. Eggs are also versatile. You can scramble them for breakfast, serve my Chirp, Chirp Deviled Eggs for a snack or lunch, or combine them with springtime vegetables for our Eggy Asparagus Omelet Pie at dinner.

Eggy Asparagus Omelet Pie

 

Author: Liz

Nutrition Information

• Serves: 4 to 6 Servings

• Serving size: ⅕th of the pie
• Calories: 170

• Fat: 13g
• Saturated fat: 4g
• Carbohydrates: 4g
• Sodium: 250mg
• Fiber: 1g
• Protein: 14g

Recipe type: Brunch

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Getting young children to eat their vegetables without a fuss can be a struggle, but if you serve them with familiar foods like eggs and serve them in a pie, some kids may be more willing to take a bite! For this recipe, I combine fresh asparagus with eggs and cheese for a giant omelet that you can cut into playful pie pieces. The best thing about this omelet is that you never have to flip it.

Ingredients

• 6 large eggs
• ¾ cup reduced-fat shredded Cheddar cheese, divided
• ½ tablespoon chopped fresh dill, or ½ teaspoon dried dill
• A few pinches of pepper
• 8 ounces asparagus spears (8 to 10 spears) (or use 1 cup cooked, chopped broccoli)
• 4 green onions
• 3 teaspoons canola oil, divided

Instructions

1. Place the eggs in a large bowl and whisk until well combined. Whisk in ½ cup of the cheese and the dill and pepper. Set aside.
2. Trim the asparagus spears by breaking off the woody root ends. (Hold the end of each asparagus spear between your thumb and forefinger and gently bend until the tough part snaps off). Wash the asparagus well under cold running water to remove any dirt, dry, and then cut into ½-inch pieces. Cut the white and light green parts of the green onions into ¼-inch rounds.
3. Heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium heat. Add the asparagus and green onions and cook, stirring frequently, until tender, 8 to 10 minutes. (If using chopped, cooked broccoli instead of asparagus, cook the green onions for just 2 to 3 minutes.) Transfer the cooked vegetables to the egg mixture and whisk again to combine. (If using cooked broccoli instead of asparagus, add it now.)
4. To make the omelet, heat the remaining 1 teaspoon of oil in the skillet over medium-low heat. Pour the egg and vegetable mixture into the skillet and cover with a large baking sheet or the lid of a pot. Cook until the eggs are almost done, 10 minutes. (Check once or twice to make sure the bottom isn’t browning too quickly; lower the heat as needed.)
5. Remove the cover (be careful; it may be hot) and sprinkle the remaining ¼-cup cheese evenly over the top. Cover the skillet again and cook until the cheese melts and the eggs are cooked, about 2 more minutes.

Notes

To determine the size of your skillet, use a ruler to measure across the top.

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