Asparagus-Basil Omelette

Ingredients

• 500 g Green Asparagus
• 1 red chili pepper
• 1 clove of garlic
• 20 g Parmesan cheese (1 piece)
• 1 bunch of basil
• 4 sprigs of parsley
• 2 tbsp olive oil
• 5 eggs
• Salt
• Pepper

Instructions

1. 1.

   Wash the asparagus, peel the lower third, and cut off the woody ends. Cut the asparagus into pieces about 3 cm long.

2. 2.

   Halve the chili pepper lengthwise, remove the seeds, and finely chop it. Peel and finely chop the garlic.

3. 3.

   Grate the Parmesan cheese finely.

4. 4.

   Wash, dry, and pluck the basil and parsley leaves. Set aside a few basil leaves, and finely chop the remaining herbs.

5. 5.

   Heat the oil in a non-stick pan and fry the asparagus in it over medium heat for about 5 minutes, stirring occasionally. Add the garlic and chili and fry briefly.

6. 6.

   Meanwhile, whisk the eggs in a bowl. Mix in the chopped herbs and Parmesan cheese, season with salt and pepper.

7. 7.

   Pour the egg mixture over the asparagus and let it set on low heat, covered, for 8-10 minutes, shaking the pan occasionally to prevent sticking.

8. 8.

   Flip the omelette onto a large plate, cut into pieces, and garnish with basil leaves.