Barley and Asparagus Omelette

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 1 1x


  • 2 teaspoons olive oil
  • 1/2 medium shallot
  • 3-4 stalks asparagus
  • 1/2 tablespoon butter
  • 2 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cooked barley
  • 1/2 ounce shredded gouda, mozzarella or mild, melty cheese


  1. In an 8" skillet, heat olive oil over medium-low heat. Dice shallot and slice asparagus on the bias into 1/4 pieces. Add the skillet and sauté, stir often, until asparagus is tender,4 to 5 minutes. Remove from the pan, set aside, and wipe out pan if necessary.
  2. Still over medium-low heat, melt butter in the 8" skillet, swirling until the bottom of the pan is covered. Whisk together the eggs, milk, salt, and pepper. Pour into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs. Continue until egg is fairly well set. Carefully flip the omelette over and sprinkle 1/2 ounce cheese, barley, and 1/2 the asparagus mixture. Turn off heat, fold omelette in half, and allow to sit for 1-2 minutes until cheese melts. Serve with remaining asparagus mixture.


If you would like to make more than one serving, multiply ingredients by the number of people you would like to serve.