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Baked asparagus and Parmesan cheese omelet squares plated over multigrain toast with orange halves next to a tray of omelet squares

Baked asparagus and Parmesan cheese omelet squares

  • Author: Sachi
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


This Spring breakfast recipe uses fresh, tender asparagus in season. If you struggle to find time to prepare a healthy low-carb, keto-friendly breakfast in the mornings, try this dish. It can be made-ahead and reheated for breakfast to get you through a busy week. It is also great for feeding a hungry brunch crowd.



3 tablespoons olive oil
1 bunch asparagus (about 4 cups), trim bottom ends by about 1/2 inch and cut into 1 inch pieces
a pinch of salt and a dash of pepper

12 large eggs
a pinch of salt and a dash of pepper
1/2 cup Parmesan cheese, grated


Preheat oven to 425°F.

Spread asparagus onto baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss together until each piece is evenly coated in olive oil. Spread asparagus in a single layer over baking sheet.

Roast for 10 minutes.

In a large bowl, whisk together eggs, salt and pepper. Pour egg mixture over asparagus. Sprinkle Parmesan cheese evenly over eggs.

Bake until eggs are just set, about 5 minutes.

Remove from oven. Cover with foil and let cool 5-10 minutes before serving.


Note: The omelet will finish cooking through as it cools.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes