Herb & Goat Cheese Omelette with Asparagus

Fresh and fast, make this recipe your next "what's for dinner?" solution.

  • Prep time: 10 min
  • Makes: 2 servings
  • Cook time: 5 min

Nutritional Information

PER SERVING (1 omelette)

  • Calories
  • Saturated Fat
    5 g
  • Fat
    9 g
  • Cholesterol
    36 mg
  • Carbohydrates
    6 g
  • Fibre
    4 g
  • Sugars
    3 g
  • Protein
    18 g
  • Sodium
    631 mg
  • Potassium*
    162 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 cup / 250 g Naturegg Omega Plus Cracked Eggs, well shaken
1/4 cup / 50 ml mixed chopped fresh herbs, such as parsley, dill, basil and tarragon
1/4 tsp / 1 ml each salt and pepper
1 oz / 30 g crumbled goat cheese
8 asparagus spears, trimmed, blanched and chopped
1/2 cup / 125 ml thinly sliced roasted red peppers, blotted dry


  1. Whisk the eggs with herbs, salt and pepper. Set an 8-inch (20 cm) nonstick skillet over medium-high heat; grease well with cooking spray.

  2. Pour in half of the egg mixture. Let stand for 30 seconds or until eggs are set on the bottom. Use a spatula to pull edges into middle of pan, tipping pan to allow uncooked portion to flow underneath. When egg is almost set sprinkle half the goat cheese over one side of the omelette and top with half the asparagus and roasted red pepper.

  3. Cook for 1 minute or until bottom is golden and top is no longer runny. Using a rubber spatula, fold the other half of the omelette over the filling. Slide onto a plate. Repeat with remaining ingredients to make a second omelette.


  1. Bump up the protein in this recipe by adding sliced cooked chicken, Black Forest ham or smoked salmon.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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