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Chive and Asparagus Omelet for One

Servings 1


  • 2 tbsp butter or oil for the pan
  • 2-3 eggs (or 5 egg whites)
  • 1 tbsp milk, sour cream, crème fraiche, or water
  • 1-2 tbsp grated cheese (I recommend gruyere, cheddar, or Swiss)
  • 2-3 stalks of chopped cooked asparagus*
  • 1-2 tbsp chopped chives


  • If using regular eggs, whisk in a small bowl. If using egg whites, place in small bowl. Add milk, sour cream, etc. or water (not necessary for the egg whites) and whisk together. Add butter or oil to a medium or large skillet and turn heat to medium high. Once butter is melted/oil is shimmering, move the pan around to make sure the bottom is thoroughly coated. Add the egg mixture.
  • Do not, I repeat, DO NOT touch the eggs for about 30 seconds.
  • When 30 seconds are up, use a spatula to gently unstick the edges of the egg from the pan, moving in a circle around the pan and towards the center. The eggs in the middle will run out towards the sides of the pan and cook. Keep doing this until the eggs are just about set, at which point you can sprinkle the cheese on top, and add the chives and asparagus to one side of eggs. With a spatula, carefully fold the egg over itself. Flip over if you must, or just put it on a plate and garnish with a little extra chives.


*I had some left over from the previous night’s dinner. See my recipe for steamed asparagus.