Asparagus with egg
1
Classic omelet with asparagus is not only quick but also surprisingly delicious for breakfast. The combination of soft eggs and crispy asparagus creates a harmonious taste and texture.
This recipe allows for experiments: add your favorite greens or replace parmesan with another favorite cheese. Complement it with a cup of aromatic tea or coffee.
To achieve the perfect omelet, follow simple secrets. Combine the tenderness of eggs with properly cooked asparagus and enjoy the pure taste.
Variations
- Instead of parmesan, you can use mozzarella or feta
- Add fresh herbs - parsley, dill, or basil
- For a spicy version, add ground red pepper or hot sauce
Tenderness Secrets
- Sauté asparagus for 3 minutes before pouring eggs to keep it crispy
- Do not stir the omelet too often - it will be more tender that way
- Cover the pan with a lid for even cooking
Ingredient Tips
- Choose young asparagus with thin stalks - it is softer and tastier
- Fresh milk gives the omelet fluffiness and a tender texture
- Grate parmesan on a fine grater for even melting
Culinary Nuances
- Trim the lower third of asparagus - it's very fibrous there
- Lemon juice is added at the end - it enhances the taste of asparagus
- Serve the omelet hot while it's still fluffy
Ingredients for the recipe
Ingredients
Kvochka Homemade Chicken Eggs C0 10pcs
5 pcs
Green Asparagus 250g
200 g
Gran Moravia Parmesan Cheese 32% 100g
100 g
Galychyna Pasteurized Milk 2.5% 870g
150 ml
Iberica Pomace Olive Oil 1l
2 tbsp
Lemon
1 tsp
Salute di Mare Grinding №0 Food Sea Salt 350g
to taste
Kamis Ground Black Pepper 20g
to taste
Preparation steps
01
Preparing asparagus — Wash asparagus with cold water. Trim the lower part of the stalks, about 2-3 cm. Cut the rest into pieces 5-7 cm in length. Time: 3 min. Reference: Asparagus is clean, ready for sautéing.
02
Making egg mixture — Break eggs into a bowl, add milk, salt, and pepper. Beat well with a fork until smooth. Time: 2 min. Reference: Mixture is homogenous and smooth.
03
Heating the pan — Heat olive oil over medium heat in a pan with a diameter of 25-30 cm. Time: 2 min. Reference: Oil started to smoke slightly.
04
Sautéing asparagus — Place chopped asparagus in the pan, distribute evenly. Sauté, stirring frequently. Time: 3 min. Reference: Asparagus turned light golden, remained slightly crispy.
05
Pouring with eggs — Pour the prepared asparagus with the egg mixture, distribute evenly over the pan. Do not stir. Time: 1 min. Reference: Eggs spread over the entire surface of the asparagus.
06
Cooking under the lid — Cover the pan with a lid, reduce heat to medium. Cook until the edge of the omelet begins to set, but the center remains soft. Time: 6 min. Reference: Edge of the omelet is firm, the center is still slightly runny.
07
Tip: Cook the omelet over medium heat for even cooking. If you like it with a soft center, remove the pan from the heat when the omelet is still slightly runny - the heat from the pan will finish it off. Serve with crispy bread and a cup of tea or coffee.
Where to order ingredients
Select the required ingredients in one of the stores
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