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Asparagus Omelette

ingredients

servings

5

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Butter

30 oz

UHT cooking cream

30 oz

Grated Parmesan cheese

80 oz

Leeks

25 oz

Eggs

5 unit

Greenhouse asparagus

200 oz

starters from Italy

Asparagus Omelette

Asparagus Omelette

vegetarian with eggs with lactose

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Asparagus Omelette

Appetizer or second delicious and delicious dish

Asparagus Omelette step 1

step 1

Boil for 10 min. In salt water asparagus. Take them away and cut the harder parts

Asparagus Omelette step 2

step 2

Meanwhile, cut the leek on the washers and sprinkle with a little oil and half butter; When the leek is toasted, add the asparagus to the jars

Asparagus Omelette step 3

step 3

Separately in a container with a whip slamming eggs with salt, pepper, cream, parmesan for the last cooled asparagus

Asparagus Omelette step 4

step 4

Place the remaining butter in a non-stick frying pan 28, pour the mixture, cover with a lid and cook on medium heat

Asparagus Omelette step 5

step 5

Occasionally move the frying pan to avoid sticking over the omelette when it has dried up

Asparagus Omelette step 6

step 6

Turn the omelet on the lid, slide it over the frying pan and bake it on the other side. Enjoy your meal

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