Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.
150 K 3.8/5 (35 reviews)
35 min.
Easy
4 people
6 IngredientsLast modified on: May 6th 2012
200 ml green asparagus spears
6 
50 ml 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 ml 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 ml 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, Eggs with green asparagus and Parmesan cheese, Creamy rice with green asparagus and sorrel , Farfalle with green asparagus, Raw green asparagus salad, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Cashew-nut and Parmesan biscuits, Vegetable tian, Pistachio and spinach pesto, Pea risotto "Mantecare", Leek and artichoke tart à la piémontaise, ... See them all 59
Egg
Like these other recipes: Amandier (gluten-free almond cake), Galette Charentaise, Foie gras fingers, Yeast-based flaky dough (for croissants), Pogne de Romans, ... See them all 236
Olive oil
Like these other recipes: Blanquette of veal, Crispy potato and mushroom brik rolls, Cauliflower coconut curry, Bruschetta, Mexican-style pork medallions , ... See them all 526
Other recipes you may also like
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.April 8th 2012132 K5 55 min.
Two-stage beef chuck
This recipe cooks beef chuck (or braising steak) in two stages: first, slow-cooked in red wine "in the bag", then fried and served with potato purée and a red-wine sauce.April 27th 2017112 K4.3 3 hours 60 min.
Mixed tomato salad
This end-of-summer recipe is very simple: just fresh tomatoes with chopped shallot and herbs in a vinaigrette, but we can play up the variety of flavours and colours to make it something with real eye appeal and, above all, delicious!September 21th 201653 K4.3 20 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.