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.
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.
- 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.
- Fresh asparagus: 1 bunch
- Chicken egg: 6 pieces
