The omelette, the most cooked dish ever, delicious and with a great choice of ingredients. The recipe is easy, but not everyone can flip it without breaking it. Follow my tips for a perfect finish. Now is the time for asparagus, so let’s prepare the omelette with asparagus and gorgonzola which is just perfect.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 18 oz asparagus
- 1 Tropea red onion
- 3 eggs
- 1/2 cup Parmigiano Reggiano DOP (grated)
- 3 oz gorgonzola and mascarpone
- 3/4 tsp fine salt
- 1 1/3 tbsp Extra virgin olive oil
Tools
- Food Scale
- Cutting Board
- Frying Pan
- Bowl
Steps
Thinly slice the onion, place it in a pan with half the oil, and as soon as it starts to brown, add the washed asparagus cut into small pieces. Salt and let them cook, but keep them crunchy.
In a bowl, place the shelled eggs and grated Parmigiano. Beat with a fork and add the asparagus after letting them cool slightly. Put a pan on the fire with the remaining oil, and as soon as it is hot, pour the mixture. Let it cook for 5 minutes on medium heat.
As soon as it starts to set, distribute pieces of gorgonzola and turn off the heat. Let it rest for 10 minutes, then turn it back on, move the pan a little to detach it, and with a lid, flip it and place it back in the pan. Another 3 minutes on medium heat and the omelette with asparagus and gorgonzola will be ready.
