So you want an easy breakfast recipe? Definitely a no-brainer breakfast recipe when you have asparagus, tomatoes, eggs and parsley in your fridge. Oh wait, I do have some leftover pesto paste, sooo I should dollop some on top of my asparagus and parsley omelette just to intensify the dish!
Level: Super Easy
Asparagus, cut diagonally
1 tomato, deseeded and chopped
Parsley, roughly chopped
1 clove of garlic, roughly chopped
Dried oregano, ½ a teaspoon (optional)
Whisk the eggs with dried oregano. Heat the olive oil in a skillet on a medium heat. Stir in the garlic, cook for 1 minute, then add in asparagus. After 1 minute, put in the tomato, continue to cook for another minute then add in the eggs. Throw in the parsley when it is half cooked. Lastly, sprinkle some salt and pepper and let it cook for minutes or so.
Serve with any kind of bread if you wish. Or have some leftover pesto? Just blob a spoonful on top!