Asparagus and Prosciutto Omelet

Ingredients

• 200 g new potatoes
• Salt
• 150 g White Asparagus
• 1 onion
• 50 g Bresaola (Italian beef prosciutto)
• 2 stems Parsley
• 3 eggs
• 1 tbsp Rapeseed Oil
• Pepper

Instructions

1. 1.

   Wash the potatoes well. Boil in salted water for approx. 20 minutes, drain and let cool down. While the potatoes are cooking, peel the asparagus, cut off the woody ends. Cook the asparagus in salted water for approx. 15 minutes, remove from the water, drain well and let cool down.

2. 2.

   Cut the asparagus and potatoes into small pieces.

3. 3.

   Cut the Bresaola into strips.

4. 4.

   Wash the parsley, shake dry, pluck the leaves and chop them. Crack the eggs into a bowl and whisk with the chopped parsley.

5. 5.

   Heat the oil in a non-stick pan, sauté the onion cubes until translucent over medium heat for 1-2 minutes.

6. 6.

   Add the potatoes and fry for another 2 minutes.

7. 7.

   Add the asparagus and fry for 1 minute.

8. 8.

   Add the Bresaola and season everything with salt and pepper.

9. 9.

   Pour the eggs into the pan and let them set covered over low heat for 5-6 minutes. Flip out of the pan and serve immediately.