Baked Omelette with Asparagus

2 servings

30 minutes

Baked omelette with asparagus is a refined dish of European cuisine where simplicity meets elegance. Legend has it that the omelette became popular in France, and the addition of asparagus made it exquisite and spring-like. Light and airy, it gains a rich flavor from the combination of butter and olive oil, while asparagus adds a crunchy texture and fresh, slightly nutty notes. Baking in the oven makes it golden and tender while preserving the juiciness of the ingredients. This omelette is perfect for breakfast or a light dinner, and its versatility allows pairing with various sauces and salads to create harmonious gastronomic combinations.

Energy value per serving

• Calories: 467.4
• Proteins: 24.8g
• Fats: 37.9g
• Carbohydrates: 4.4g

Ingredients

• Chicken egg: 6 pc
• Olive oil: 1 tbsp
• Butter: 20 g
• Fresh asparagus: 1 bunch
• Salt: pinch
• Ground black pepper: pinch

Cooking steps

1. Preheat the oven to 180 degrees.

2. Beat the eggs with a pinch of coarse salt and a pinch of ground black pepper. Place a skillet suitable for oven use (with no wooden or plastic handles) over medium heat and heat olive and butter in it.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Salt:  pinch
   • Ground black pepper:  pinch
   • Olive oil: 1 tablespoon
   • Butter: 20 g

3. Place the pre-cleaned asparagus in a pan and cook for about 5 minutes. Pour in the beaten eggs, cook on medium heat for 3 minutes, then place in the oven and bake for 15-20 minutes until golden.

   Required ingredients:

   • Fresh asparagus: 1 bunch
   • Chicken egg: 6 pieces