Potato and asparagus omelette Jean Jarrett Nutritionist

Potato and asparagus omelette

This classic Greek omelette combination makes a perfect breakfast, lunch or dinner.   Swap the potato for sweet potato for a change and you can use green beans, snake beans or snow peas when asparagus is not in season.  

When choosing asparagus only choose Australian grown asparagus.  It is one of the few vegetables we still see seasonally.   It is a rich source of inulin, a prebiotic which support a healthy gut.  It also a good sources of iron, B6 and Vitamin C.   


2 tablespoons of olive oil 

1 large potatoes roughly diced 

2 tablespoons of chopped spring onions 

6 eggs, lightly beaten 

1 bunch of asparagus 

Flat leaf parsley or coriander 

Pinch of salt and pepper. 


Preheat the oven to 180o

Heat olive oil in a large frying pan (with heat proof handle) to a medium heat. 

Add the potatoes and fry lightly for 5 minutes.  Remove the potatoes and put to one side. 

Whisk the eggs in a bowel and season to taste.    Add these to the frypan. 

Add spring onions, asparagus and cooked potatoes. 

Place in the oven for 5-10 minutes until the eggs are cooked through.  They will puff up nicely once cooked.  

Top with fresh parsley or coriander and enjoy hot or cold.