Omelette with asparagus
2 servings
45 minutes
Asparagus omelet is a refined and light dish that combines the freshness of green asparagus with the delicate texture of eggs. Asparagus, known for its health benefits, adds a vibrant spring flavor and pleasant crunch to the omelet. This recipe, despite its simplicity, possesses elegance and is suitable for a quick breakfast or a light dinner. A light sauté in olive oil brings out the natural aroma of the ingredients, while the softness of the eggs harmoniously complements the freshness of the asparagus. The omelet can be served with herbs and fresh bread, creating a wholesome and nutritious meal. It is perfect for those who appreciate natural flavors and strive for healthy eating.
1
Clean and trim the asparagus, then cut it into 2.5 cm pieces. Place in a pot, add water, and bring to a boil.
- Green asparagus: 1 bunch
2
At the same time, boil salted water in another pot. When the asparagus has been boiling for 3 minutes, transfer it to the second pot with a slotted spoon. Cook for another 10 minutes until it becomes tender. Drain.
- Green asparagus: 1 bunch
3
Lightly beat the eggs with a pinch of salt in a bowl, then add the asparagus. Heat oil in a pan, add the eggs and asparagus, and cook until the bottom of the omelet is set. Then flip the omelet – you can use a plate or two wide spatulas. Fry until fully cooked.
- Chicken egg: 4 pieces
- Salt: to taste
- Olive oil: 4 tablespoons