Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.
148 K 3.8/5 (35 reviews)
35 min.
Easy
4 people
6 IngredientsLast modified on: May 6th 2012
7.0 oz green asparagus spears
6 
1.8 oz 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 7.0 oz 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 1.8 oz 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: Pasta with green asparagus, Creamy rice with green asparagus and sorrel , Creamy polenta with green asparagus, Scallops with green asparagus tips and parmesan, Eggs with green asparagus and Parmesan cheese, ... See them all 8
Parmesan (Parmigiano Reggiano)
Like these other recipes: Sorrel pesto, Scallops with green asparagus tips and parmesan, Spaghetti with tomatoes and pesto, Eggplant Polpette, Spinach and ricotta ravioli, ... See them all 57
Egg
Like these other recipes: Crab Cakes, Potato tortilla (Spanish omelette), Biscuit de Savoie sponge cake, Potato Waffles with Smoked Salmon, Almond cream or frangipane, ... See them all 235
Olive oil
Like these other recipes: Mexican-style pork medallions , Spring veal sauté , Green bean and potato salad with paprika, Beetroot and fried chicken salad, Artichokes with beef, ... See them all 519
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020322 K5 2 hours 25 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.February 21th 2011319 K3.7 1 hour 15 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.September 7th 2018281 K3.9 4 hours 35 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014305 K4.6 14 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.