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Asparagus, Sundried tomato, Egg Omelette Salad

By 02/12/2013May 23rd, 2017No Comments

Eat Taste NourishPrep time: 20 minutes, Cooking time: 10 minutes, Serves: 2-4 people


  • 6 free range eggs, mixed in a bowl with seasoning and chopped chives
  • 1 bunch of asparagus, lightly blanched
  • 200 grams green beans, lightly blanched
  • ½ medium Spanish onion, finely sliced
  • 8 sundried tomatoes, finely sliced
  • 1 teaspoon chives, chopped
  • 1 teaspoon sesame seeds
  • Sea salt and pepper to taste


Place a 1/3 of the egg mixture in a frying pan, lightly sprayed with olive oil spray and cook until mixture sets.

Turn omelette out and repeat until all mixture has been used. Roll omelette in a cylinder shape and then slice into circles, approximately 1cm wide.

Combine all salad ingredients in a bowl. Excluding egg and sesame seeds, and gently mix together. Arrange salad on a serving platter with egg and sprinkle with sesame seeds.