Asparagus Omelette

A light, soft, and delicious asparagus omelette is an ideal meal, as it is light, filling, and very nutritious. It is prepared quickly and can also be served as an appetizer.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 13 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, olive

  • 1 piece Onion, young

  • 400 g Asparagus, fresh

  • 50 g Arugula

  • 6 pieces Egg, fresh

  • 1 teaspoon Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Rinse the asparagus under running water if necessary and dry them. Cut off the woody parts and discard them, then cut the remaining part into 1 to 2 cm pieces. Peel the onion, wash it, and finely chop it. Clean the arugula, wash it, dry it, and roughly chop it.

  2. Heat two tablespoons of oil in a large pan and quickly sauté the onion until it becomes translucent. Add the asparagus and sauté for 5 minutes, stirring constantly. Then add the arugula and sauté for another minute. Remove the pan from the heat.

  3. Crack the eggs into a bowl, season with salt and pepper, and whisk well with a hand whisk.

  4. Return the pan to the stove and pour in the remaining oil. Wait for it to heat up, then pour in the egg mixture and reduce the heat to medium. Stir the egg mixture with a spatula until the eggs begin to set. Pull the egg mixture from the edges of the pan towards the center, tilting the pan slightly so the liquid flows to the edge. Repeat this process until the omelette is lightly set all over. Then let the omelette rest so it browns nicely on the bottom (30 to 40 seconds).

  5. Transfer the prepared omelette to a plate, cut into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 883.33 kcal
  • Fat: 100 g
    • Saturated Fat: 10 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g

Advice

Olive oil can be replaced with butter, and onion can be substituted with spring onion or shallot.