Anchovy and Asparagus Omelet

Anchovy and Asparagus Omelet

Total Time 15 mins
Servings 2
Calories 83.24 kcal


  • 2 oz Anchovy in olive oil
  • 3/4 cup Spinach
  • 2 Eggs
  • 4 Asparagus marinated
  • Sea Salt and Freshly Ground Black Pepper to taste
  • Olive Oil


  • Preheat the oven to 375 F.
  • Grease a baking pan with olive oil.
  • In the bottom of your baking pan place the anchovy.
  • Beat the eggs in a bowl; pour over the fish. Add the spinach and the chopped asparagus on top.
  • Season with salt and pepper to taste.
  • Place in oven and bake for about 10 minutes.
  • Serve hot.