|Preparation||Resting||Cooking||Start to finish|
|13 min.||3 min.||17 min.||33 min.|
|1||Wash and scrub 200 g green asparagus spears, but there is no need to peel them.
Steam until just tender.
|2||Slice into small rounds.
|3||Beat 6 eggs, salt and pepper.||5 min.|
|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 Parmigiano reggiano (Parmesan).||2 min.|
|6||Leave to cook until the omelette begins to set around the edge. It should only still be liquid in the centre.||5 min.|
|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.||1 min.|
|8||Serve immediately.||3 min.|
For 4 people : 5.83 €
Per person : 1.46 €
|Green asparagus: You can check-out other recipes which use it, like for example: Pasta with green asparagus, Scallops with green asparagus tips and parmesan, Minestrone, ... All|
|Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, Meatballs, Tagliatelle and courgette spaghetti, carbonara style, Creamy risotto with vegetables , Tomato feuilleté with pesto, ... All|
|Egg: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , French toast "cordon bleu", Flaky chocolate brioche, Cocotte eggs with Comté, Plain cake, ... All|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Eggs with tomatoes and courgettes, Curried prawn risotto, Genoese croque-monsieur, Spaghetti Bolognese, Crispy prawn rolls, ... All|
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