Green asparagus omelette

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 g green asparagus spears
• 2 6 eggs
• 3 50 g Parmesan (Parmigiano Reggiano)
• 4 salt
• 5 3 tablespoons olive oil
• 6 pepper
• Total weight: 595 grams

Times:

Preparation	Resting	Cooking	Start to finish
13 min.	3 min.	17 min.	33 min.

Step by step recipe

1	Wash and scrub 200 g green asparagus spears spears, but there is no need to peel them. Steam until just tender.
2	Slice into small rounds. >Set aside.
3	Beat 6 eggs, salt and pepper.
4	Heat 3 tablespoons olive oil in a large non-stick frying pan. When really hot, pour in the beaten eggs. Leave to cook for 1 or 2 minutes until it begins to cook underneath.
5	Scatter the sliced apsaragus over the middle of the omelette, then 50 g Parmesan (Parmigiano Reggiano).
6	Leave to cook until the omelette begins to set around the edge. It should only still be liquid in the centre.
7	Fold the omelette over in half (use 2 forks to do this), turn off the heat and leave to cook gently like this for a further 2 or 3 minutes.
8	Serve immediately.

Remarks

Do be careful not to overcook the omelette, or it will dry out.

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