Chia Seed Omelet with Asparagus

Feel free to add any vegetables to the basic omelet mix. The image shows the omelet with mushrooms.

Chia Seed Omelet with Asparagus

Makes one serve


chia omelet with muchrooms

I tablespoon chia seeds

2 tablespoons water

2 eggs

4 asparagus spears


Soak 1 tablespoon chia seeds in 2 tablespoons of water for 20 minutes or more, stir once or twice to prevent clumping. This will make a very thick gel..

Gradually stir in 2 eggs and whisk well

Steam 4 asparagus spears.

Melt a small knob of butter in a nonstick pan

Whisk egg and ground chia seed mix again to prevent seeds settling out.

Pour into pan and cook gently until top is set. Using a lid will help the top set faster

Season to to taste, put asparagus spears in center, fold the omelet over and serve

4 Responses to “Chia Seed Omelet with Asparagus”

  1. Hope says:

    My friend just introduced chia seeds to me & I’m in search of recipes.. You’re website’s great! Very helpful! Question: I have a baby (16 months) who is a very picky eater.. Are chia seeds safe for baby’s digestive systems?
    Also, I added the gel to chicken alfredo last night.. The heat liquified it (had no texture) but you could see the black specks.. We let my daughter, who’s not keen on trying new foods, think it was pepper 🙂

    • admin says:

      Thanks Hope. The FDA has approved chia seeds as a food, which means they are judged to be safe for humans. If your baby is already on solid foods chia should be well tolerated. Try a fruit juice jello – with added fruit, or a milk or fruit juice gel for starters. Adding chia seeds to chicken alfredo was a wonderful idea. Did you want the chia seeds to thicken the liquid in your recipe? If so just add the chia seeds directly to your alfredo sauce and wait for 10 – 15 minutes for the seeds to soften and swell. It would be the extra liquid, not the heat that that reduced the thickness of your gel.

  2. K says:

    Loving the sound of the cauliflower soup and this omelet, but I was going to buy chia seeds for their ALA content. Won’t cooking them damage this fatty acid?

    • admin says:

      I’m glad you are going to try chia seeds. Both the recipes you mention are cooked very quickly which should keep any heat damage to the fatty acids to a minimum. If you are worried about this, you could soak the seeds in a little of the water for the cauliflower soup, then add right at the end before blending. Alternately try some of the fruit gels or puddings. 🙂

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