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Sauteed shrimp and asparagus tips folded into omelette on white plate

Prawn Asparagus Omelette

Quick and easy Prawn Asparagus Omelette, filled with cooked prawns, asparagus, tenderstem broccoli wrapped in a cheesy chive omelette
Course Breakfast
Cuisine Paleo
Keyword paleo
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 1 serving
Calories 257 kcal
Author WhittyPaleo


  • 1 tbsp coconut oil
  • 1/2 onion sliced
  • ½ cup Asparagus (chopped)
  • ½ cup tenderstem broccolli (chopped)
  • ½ cup of cooked prawns
  • 1 tbsp coconut aminos
  • 2 eggs
  • 1-2 tbsps nutritional yeast
  • 1 tbsp coconut or unsweetened almond milk
  • ¼ tsp salt (I used Pink Himalayan)
  • ¼ tsp black pepper
  • 1 tbsp chives ,chopped (optional)


  1. Pour your coconut oil into a pan on medium heat.
  2. Add in your chopped asparagus and broccoli, cook for 2 minutes.
  3. Add your prawns and coconut aminos. Cook for another 2-3 minutes.
  4. Once done, set your filling aside. You can choose to discard or keep the leftover liquid.
  5. In a small bowl, mix together your eggs, yeast, milk, salt, pepper and chives.
  6. Your pan should still have a little oil in it so add in your egg mixture.
  7. Keep on a low-medium heat and let cook for 3-4 minutes, till the top of the omelette is nearly set.
  8. Next, you can choose to flip the omelette to crisp the other side or once the omelette is set, add in your fillings to one half and gently fold the other half on top.
  9. Slide gently on to a plate, serve and enjoy!