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.
158 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: Eggs with green asparagus and Parmesan cheese, Farfalle with green asparagus, Pasta with green asparagus, Scallops with green asparagus tips and parmesan, Raw green asparagus salad, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Potimarron and Parmesan tart, Crispy rolls with chicken and leek, Spring Bread, Coriander and cashew nut pesto, Zucchini ripiene, ... See them all 63
Egg
Like these other recipes: Italian toast, Soft Croque-monsieur with 3 cheeses, Kouign-amann brioche, Cantucci di Prato, Spinach fritters, ... See them all 245
Olive oil
Like these other recipes: Pasta with mustard-cream sauce, Zucchini and tomato tartines au gratin, Stuffed tomatoes and courgettes, Tomatoes Provençal, Bisto-style canapés, ... See them all 543
Other recipes you may also like
Norwegian tartines
Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots. February 19th 202048 K 30 min.
Leek fondue
Leek fondue (literally "melted") consists of finely sliced leeks cooked until barely tender then simmered gently in cream until thickened. The aim is to keep the fresh green of the just-cooked leeks but with a lovely soft, melting consistency. This can be a side dish or an ingredient in lots of different recipes. March 4th 202092 K2.5 40 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 2017434 K3.5 15 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example. February 21th 2011292 K3.8 5 min.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven. February 21th 2011277 K 24 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
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.