Asparagus omelettes are fantastic! Prepared in just a few minutes and with only 5 ingredients, all cheap and available in every kitchen, they are the main course that everyone loves.
Making the omelette is really simple and will allow you to serve a quick and easy dinner without sacrificing taste.
But what distinguishes an omelette from a frittata?
The frittata is cooked on one side and then the other, the omelette is cooked only on one side and is then closed by rolling or folding it. Moreover, unlike the frittata, the egg remains a bit creamy inside.
In this case, I filled it with asparagus and slices of Emmental, but you can easily make it a fridge-clearing recipe by adding cheeses, cooked vegetables, and so on.
If you haven’t tried it yet, read the following recipe and make a fantastic asparagus omelette with a melting heart.
You can enjoy it with cheeses, cold cuts, vegetables, whatever you have in the fridge. I added some already cooked asparagus and the result was delicious! It’s asparagus season, and I’m crazy about them!
Asparagus are a great and tasty ingredient of the spring season, it’s always a disappointment not to find them on the market when their season ends.
I used asparagus bought locally, as I live in an area where they are grown, but if you live in a green area, you can prepare the dish using wild asparagus.
You can find them in uncultivated places, unclean vineyards, or along roadsides with other herbs; they are easily recognized by their tall tip.
Asparagus is a plant rich in vitamins and very versatile in the kitchen, usable in pasta dishes or risottos, but not only.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 omelettes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
- Energy 424.72 (Kcal)
- Carbohydrates 6.35 (g) of which sugars 2.90 (g)
- Proteins 29.30 (g)
- Fat 32.40 (g) of which saturated 11.29 (g)of which unsaturated 16.28 (g)
- Fibers 3.00 (g)
- Sodium 1,356.45 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Asparagus Omelettes
- 4 eggs
- 2.1 oz Parmesan cheese
- 1 bunch asparagus (250 grams)
- 4 slices Emmental cheese (thinly sliced)
- salt
- 1 pinch pepper
- to taste olive oil (to grease the pan)
Tools
- Pan
- Bowl
- Pot
Steps for Asparagus Omelettes
Trim the asparagus, removing the tougher white part of the stems.
Peel the lower part of the stems with a vegetable peeler to remove the fibrous part. You can also cut off the harder stems and work with the more tender part of the asparagus.
Peel them with the vegetable peeler (do not touch the tips).
Boil the asparagus in salted boiling water for 5 minutes, then drain and let them cool.
(With these quantities, you will get two omelettes)
In a bowl, break the eggs, season with salt and pepper, and mix quickly
Pour half of the egg mixture into a lightly oiled pan. (Pan 22/24cm).
When the edges start to set, add the Emmental slices and the asparagus, and close the omelette.
First one side, then the other.
Cook the asparagus omelette for another minute and make another one with the remaining ingredients.
Serve them hot.
Enjoy your meal.
Notes and Curiosities
The asparagus is truly an icon of spring in Friuli Venezia Giulia, where it grows and blossoms from late March until the end of May, with some variation depending on the climate. In this region, white, green, and violet asparagus are cultivated, but it is the white one that takes center stage.
Tips
If you liked this recipe, please click on many stars, thank you very much.
Join my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to Home page
