Asparagus omelette perfect for a delicious main course. The recipe I want to share with you today features delicious asparagus. I prepared with the asparagus a delicious omelette for a main course that will win everyone at the table. Asparagus is a wonderful spring vegetable full of many properties. They are low in calories and rich in fiber, vitamins A, B, and C, and minerals. To enjoy them even when they are out of season, I freeze them after blanching them slightly. I also recommend not missing the recipe for Asparagus Muffins and the recipe for Puff pastries with asparagus and speck. A simple omelette to prepare and also great as a quick dinner saver, and then we know that omelettes are always so versatile and always different. Few and simple ingredients like eggs, cheese, and milk, and then delicious asparagus. Let’s then head to the kitchen and prepare together a delicious Asparagus Omelette
AND DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 151.76 (Kcal)
- Carbohydrates 2.80 (g) of which sugars 1.83 (g)
- Proteins 11.67 (g)
- Fat 10.86 (g) of which saturated 5.09 (g)of which unsaturated 3.84 (g)
- Fibers 1.02 (g)
- Sodium 234.50 (mg)
Indicative values for a portion of 170 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 Omelette
- 5 eggs
- 1.1 lbs asparagus
- 1/2 cup milk
- 2/3 cup grated parmesan
- to taste salt
- to taste extra virgin olive oil
How to prepare the Asparagus Omelette
Clean the asparagus by removing the harder terminal part. You need to remove about 1/3 of the stem. Wash the asparagus. Let the asparagus cook in boiling water for 10-12 minutes. Test the cooking by piercing them with a fork. Drain them and let them cool.
Beat the eggs with a pinch of salt in a bowl. Add the milk and grated parmesan. Cut the cooked asparagus into pieces and add them to the egg mixture. Pour 3 tablespoons of extra virgin olive oil into the bottom of a 9.5-inch diameter pan.
Heat over low flame and pour the mixture into the pan. Distribute it on the bottom. Cover the pan with a lid and let the omelette cook over low flame. The low flame is the secret for even and perfect cooking. The lid will help cook the omelette on top so you can flip it.
Let it cook for 4-5 minutes. With the help of a large plate, flip the omelette and let it slide back into the pan. Let it cook for another 3-4 minutes, still over low flame.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer, you can also bake the omelette in the oven. Pour the eggs with the asparagus into an oiled 9.5-inch diameter baking dish and bake in a static oven at 356°F for 16-18 minutes
Don’t miss the recipe for Bell Pepper Omelette
