Wild Asparagus Omelette

How to make a Wild Asparagus Omelette.

This delightful Asparagus omelette makes a delicious lunch or light dinner.

Ingredients: Serves 2

  • 12 Asparagus Stems.
  • 5 Eggs.
  • Handful of Chicory Leaves.
  • Handful of Rocket.
  • 2 Tablespoons of Pine Nuts.
  • 4 Tablespoons of Olive Oil.
  • Salt and Pepper.

Method:

  1. Wash the asparagus, and trim the base of the stems, to remove the discoloured part.
  2. Heat 2 tablespoons of oil in a frying pan and lightly brown the asparagus for 2 minutes.
  3. Remove them and set aside on a plate.
  4. Then add the pine nuts to the same pan, and fry for 1 minute. Remove them and reserve them.
  5. Crack the eggs into a large salad bowl with a pinch of salt and freshly ground pepper and beat them.
  6. Wash the rocket and chicory leaves and slice them into thin strips.
  7. Grease a non stick frying pan about 18-20cm, approx 8 inches in diameter with the rest of the oil and add the beaten eggs.
  8. Add the asparagus and, when it is half set, turn the omelette over and cook for 1 minute, until it completely sets, partially covering the asparagus.
  9. If you are nervous about flipping the omelette over cover the pan with a plate, then flip the frying pan over so the omelette falls onto the plate, then slide the omelette back into the frying pan. Or you can just place the pan under a grill for a minute to cook the top.
  10. After the omelette is cooked, slide it onto a serving plate.
  11. Arrange the rocket and chicory on top of the omelette and then sprinkle the pine nuts on top.
  12. Serve immediately.
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