Green Omelette

Ready in 15-20 minutes

Serves 1 person


  • 2 egg whites

  • 4 asparagus spears, each cut in half

  • ¼ white onion, diced

  • 1 tbsp basil pesto

  • ½ handful fresh basil leaves

  • 20g feta, crumbles

  • 2 garlic cloves, minced

  • 1 tbsp avocado oil

  • 1 tbsp italian seasoning

  • Salt & pepper to taste


  1. In a small bowl, whisk together egg whites, italian seasoning, salt & pepper. Set aside

  2. In a medium saucepan, heat ½ tbsp of avocado oil on medium heat, add in asparagus, onions & garlic. Cook until asparagus & onions soften

  3. Remove from pan, set aside

  4. Heat the remaining ½ tbsp of avocado oil in the same saucepan, on medium heat. Add in the egg white mixture.

  5. Once eggs start to cook add asparagus, onions & half of crumbled feta to center of the omelet, cook for another 1-2 minutes and fold over omelette into a half-circle shape.

  6. Top with remaining feta, pesto & fresh basil leaves and enjoy!