This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.
160 K 3.8/5 (35 reviews)
35 min.
Easy
5.65 €
4 people
6 IngredientsLast modified on: May 6th 2012
200 g green asparagus spears
6 
50 g Parmesan (Parmigiano Reggiano)
3 tablespoons 
Times for this recipe
Preparation: 15 min.
Resting: 3 min.
Cooking: 20 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Wash and scrub 200 g green asparagus spears spears, but there is no need to peel them.
Steam until just tender.
Steam until just tender.
Stage 2 - ⌛ 5 min.
Stage 3 - ⌛ 5 min.
Beat 6 eggs, salt and pepper.
Stage 4 - ⌛ 2 min.
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.
Leave to cook for 1 or 2 minutes until it begins to cook underneath.
Stage 5 - ⌛ 2 min.
Scatter the sliced apsaragus over the middle of the omelette, then 50 g Parmesan (Parmigiano Reggiano).
Stage 6 - ⌛ 5 min.
Leave to cook until the omelette begins to set around the edge. It should only still be liquid in the centre.
Stage 7 - ⌛ 1 min.
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.
Stage 8 - ⌛ 3 min.
Serve immediately.
Remarks
Do be careful not to overcook the omelette, or it will dry out.
Keeping: Only a few minutes.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 8 RDI=1 % | 90 RDI=10 % | 1,090 RDI=50 % | 4,550 RDI: 50 % |
| Per 100 g | 10 RDI=4 % | 1 RDI=0 % | 20 RDI=2 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 20 RDI=6 % | 2 RDI=0 % | 20 RDI=3 % | 270 RDI=10 % | 1,140 RDI: 10 % |
How much will it cost?
- For 4 people : 5.70 €
- Per person : 1.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Green asparagus spears
Like these other recipes: Raw green asparagus salad, Creamy rice with green asparagus and sorrel , Eggs with green asparagus and Parmesan cheese, Scallops with green asparagus tips and parmesan, Pasta with green asparagus, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Turnip leaf pesto, Spinach and ricotta ravioli, Pea risotto "Mantecare", Risotto with zucchinis and cherry tomatoes, Eggs with green asparagus and Parmesan cheese, ... See them all 65
Egg
Like these other recipes: Shortcrust pastry (pâte brisée), Lime (or lemon) curd, Pogne de Romans, Shakshuka, Pâté de campagne, ... See them all 251
Olive oil
Like these other recipes: Mushrooms à la grecque, Coq au vin, Pan-fried scallops and chanterelles with Noilly Prat sauce, Sorrel and potato quiche, Involtinis, ... See them all 558
Other recipes you may also like
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011361 K4.8 5 hours 6 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice. February 21th 2011288 K5 12 hours 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel. October 13th 2010323 K 15 1 hour 25 min.
Late Winter Soup with Fresh Spinach
This is a delicious recipe for an end-of-winter soup. It combines fresh spinach with diced potato and smoked sausage. May 10th 201590 K4.9 50 min.
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish. January 1st 2020264 K4.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.