Yields : 4
Difficulty level : Very easy
Preparation time : 15 min
Cooking time : 12 minn
This Omelette with Asparagus Tips and Spinach Shoots is soft and melting.
- 6 Egg
- 1 boot Green asparagus
- 60 g Spinach sprout
- 40 g Parmesan cheese
- 1 C. soup Cream
- 1 C. soup Olive oil
- 25 g Butter
- Salt and pepper
- Cut the asparagus tips to 7 cm (reserve the tails for a soup). Cook these asparagus tips for 4 minutes in a pan of boiling salted water.
- Rinse the spinach shoots. Heat the oil in a nonstick skillet. Add the spinach sprouts just drained. Make them come back 2 min. Salt, pepper. Add the asparagus tips. Mix everything 1 min and then reserve.
- In a bowl, beat the eggs with the fork with the cream and 20 g grated parmesan cheese. Salt, pepper.
- Melt the butter in the wiped pan. Pour over the beaten eggs. Cook over high heat, bringing the edges to the center. As soon as the edges come off, garnish with asparagus tips and spinach. Sprinkle with remaining chopped Parmesan cheese. Cover the pan. Finish cooking 1 min then slide the omelette on a dish.
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