Baked Asparagus and Bacon Omelette

A quick, flavoursome breakfast to fuel your morning!

I always eat eggs for breakfast. They are a delicious brainfood which are inexpensive and simple to prepare. Throughout the week I eat soft-boiled eggs as time is limited, but over the weekend I like to let loose, adding bacon and asparagus into the mix. Take a leaf out of my book and try this recipe – you will not be disappointed!


Serves 1

Approximate nutrition per serving: 448kcal / 34.4g fat / 7g saturated fat / 3.3g total carbs / 1.6g fibre / 1.7g net carbs / 31.4g protein.

  • 4 organic, free-range eggs
  • 40g asparagus tips
  • 30g pastured bacon, chopped
  • 30g leek, finely sliced
  • 1½ tablespoons butter
  • A small handful of fresh basil
  1. Preheat the oven to 180ºC (fan).
  2. Lightly steam the asparagus for 1-2 minutes to soften. Set aside.
  3. In a small, oven-proof frying pan, melt the butter over a low-medium heat, add the bacon and half of the leek. Cook for about 4-5 minutes until the bacon is nearly cooked.
  4. Meanwhile, beat the eggs until combined and set aside.
  5. Finely slice the asparagus, then add to the pan with the remaining leek, a pinch of sea salt, and a few torn basil leaves. Stir briefly before adding the eggs.
  6. Transfer from the stovetop to the oven and bake until the eggs are cooked, abut 20-25 minutes.
  7. Serve with extra basil.




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