I hope you all like asparagus and zucchini because the omelet that I made today includes these two ingredients. In Spain, omelets are very popular and eaten on a regular basis. You may know the most popular one is the Spanish Omelette or Tortilla. We will make any kind of omelette, even ones with leftovers!

Sunday, I was at the supermarket. Besides seeing deliciously juicy, red strawberries, (which I made into a strawberry jam), I also saw fresh asparagus. That’s right, it’s asparagus season! My first thought was grilling them, but the weather was not so great, so I made this omelet with and included some zucchini.


  • 1 small yellow onion,  chopped
  • 1 zucchini, thinly sliced
  • 1 bunch of asparagus, cut into 1/3 inch pieces
  • 1 clove garlic, finely diced
  • 3 eggs
  • salt and pepper
  • olive oil

In a medium pan,  drizzle some olive oil and cook the onion until it is tender and brown (not burnt!). Once it starts to brown, add the garlic, zucchini and asparagus. Season with salt and pepper. Cook together for about 7 to 10 minutes until cooked. It should still be a little firm, not mushy. While the vegetables are cooking, whisk the eggs in a bowl.


Add the veggies to the bowl with the whisked eggs. Be sure it is juicy! If it looks dry just beat another egg and pour it into the mixture.


Using a pan you used for the vegetables,  pour about 1 tablespoon of olive oil and place on medium-low heat. Once the oil has warmed, pour the egg mixture in. After about a minute, peel back the edges of the omelette from the pan so it doesn’t stick. Shaking the pan also helps to ensure the omelet doesn’t stick.

In about 4-5 minutes, the bottom of the omelette should be cooked.  Position a plate on top of the omelet in the pan, and flip it. The omelette now will be on the plate. Next, slide it back into the pan, with the cooked face of the omelette facing up. Cook it for another 3-5 minutes and flip again. Now the omelette should have a consistent texture throughout. Slide it back into the pan for another 30 seconds and flip it again.

In less  than 30 minutes you will have a perfect and tasty vegetable omelet.



Bon profit!

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Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at joyofspanishcooking@gmail.com Bon profit!


  1. The asparagus looks absolutely delicious right now, and this omelet is a great way to enjoy it. Your instructions are perfect to help us get it done too. Hope you enjoy FF and have a great weekend!

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