The asparagus omelette is a simple, delicious, and very easy dish to cook either on the stovetop or in the oven. We can serve it as a side dish, a rich and tasty main course, or as a one-dish meal. Preparing the asparagus omelette is really simple and requires just a few ingredients; moreover, it is gluten-free. We can, of course, customize it according to our tastes and needs, enriching it from time to time with cold cuts, cheeses, sausages, and so on. It’s ideal for quick lunches and dinners, buffets, picnics, and especially, the asparagus omelette can also be prepared well in advance. With its inviting aroma, its soft and spongy interior, it represents, for me, a true delicacy.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs asparagus
- 6 medium whole eggs
- 0.4 cups milk (also lactose-free)
- to taste fine salt
- to taste freshly ground pepper
- 1 pinch curry (optional)
- 2 tablespoons grated table cheese (or other cheese to taste)
- to taste extra virgin olive oil (for cooking in the pan)
Steps
Put some water to heat for boiling the asparagus.
Remove the hard and woody part of the asparagus stem and wash them under running water.
As soon as the water comes to a boil, salt it, add the asparagus, cover, and wait for the water to return to a boil; from that moment, boil them for 5 minutes if they are very thin, a little longer if they are thicker.
Once the time has passed, drain them very well, place them on a cutting board, and chop them very coarsely.
In a bowl, break 6 eggs and beat them lightly, add the milk, grated cheese, pepper, salt, and finally, the chopped asparagus, and mix well.
Cooking in the pan
Heat a drizzle of extra virgin olive oil in a 9.5 – 10-inch diameter pan, on a medium burner over medium flame.
When the oil is very hot, pour the egg mixture, cover, and lower the flame.
Let the omelette cook for at least 15 minutes, or until the top is firm and solid, with no trace of liquid mixture, as it would be very dangerous and scalding when turning the omelette.
Being very careful, especially that there is no oil in the pan, and equipped with oven mitts and pot holders, detach the omelette from the pan with a spatula and let it simply slide onto a plate.
Then, place the pan on the plate and flip it; in this way, the omelette will slide back into the pan and will cook perfectly on the side that was previously facing us.
Cook on high flame for about 5 minutes, and then turn off.
Cooking in the oven
Line a cake pan 8 – 9.5 inches in diameter (or larger, depending on how tall or thin you want the omelette to be) with parchment paper and preheat the oven to 392°F.
Pour the mixture into the pan, level it, and bake at mid-height for about 18/20 minutes.
In either case, let the asparagus omelette cool for about ten minutes before cutting and serving it.
Bon appetit
