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.
159 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, Minestrone, Creamy polenta with green asparagus, Farfalle with green asparagus, Creamy rice with green asparagus and sorrel , ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Special Parmesan baguettes, Roast cabbage with lemon, Spinach and chick peas "à la milanaise", Purple Pesto, Beet leaf pesto, ... See them all 64
Egg
Like these other recipes: Gâteau Nantais, Rémoulade dressing, Leek and artichoke tart à la piémontaise, Chocolate sweetcrust pastry, Brioche tart with Comté cheese, ... See them all 248
Olive oil
Like these other recipes: Spaghetti with mushrooms, Cauliflower coconut curry, Avocado with Sautéed Prawns , Summer Salmon Blanquette, Green hummus, ... See them all 553
Other recipes you may also like
Light Broccoli Soup
This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli. December 16th 201580 K4.6 30 min.
Mirlitons of Guipavas
You may already be familiar with mirlitons, a delicious little bakery pastry made from puff pastry and almond cream, but here are the mirlitons from Guipavas, which are even more delicious because they're made from June 25th 202329 K 1 hour 15 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017437 K3.5 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011776 K3.5 8 min.