Asparagus Herb Omelette
A fluffy omelette with fresh asparagus and herbs, a delightful dish from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g green asparagus
- 1 bunch mixed herbs (e.g., basil, parsley, chives, sorrel, sage, sorrel)
- 8 eggs
- 100 ml milk
- 3 tbsp freshly grated Parmesan
- Salt
- freshly ground pepper
- freshly grated nutmeg
- 1 tbsp butter
- 2 tbsp freshly grated Parmesan
- basil leaves for garnish
Instructions
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1.
Peel the lower third of the asparagus, cut off the woody ends and slice the spears diagonally into thin slices. Wash the herbs, shake dry and finely chop the leaves. Whisk the eggs with milk and grated cheese, fold in the herbs, and season with salt, pepper, and nutmeg.
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2.
Preheat the oven to 180°C (350°F) with both top and bottom heating.
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3.
Melt the butter in a pan and sauté the asparagus for about 2 minutes while stirring. Pour in the egg mixture, spread evenly, and let set slightly. Bake in the preheated oven for about 15 minutes until cooked through, then garnish with freshly grated Parmesan and basil leaves before serving.
