Spinach and Asparagus Omelette
The omelette with spinach and asparagus from Spoonsparrow is always delicious.
Ingredients
- 250 g green asparagus
- 0.5 Organic lemon
- 2 tbsp olive oil
- 100 ml Vegetable broth
- Salt
- Pepper
- 125 g fresh baby spinach
- 8 eggs
- 150 ml milk (1.5% fat)
- 20 g parmesan (1 piece; 30% fat in the whole)
- 200 g whole grain bread (4 slices)
Instructions
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1.
Peel the lower third of the asparagus and cut off woody ends. Rinse lemon halves hot, dry rub, grate zest, then squeeze juice.
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2.
Heat oil in a pan. Sauté asparagus over medium heat for 2–3 minutes. Deglaze with lemon juice and broth, season with salt and pepper, cover and cook on low for 5 minutes until al dente. Remove lid and let liquid evaporate.
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3.
Meanwhile wash and dry spinach. Whisk eggs with milk. Season with salt, pepper and lemon zest.
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4.
Coat a non‑stick pan with 1/2 tsp oil. Pour 1/4 of the egg mixture and spread evenly by swirling. Top with 1/4 asparagus and spinach. Cook over medium heat for 5–6 minutes until lightly browned. Keep warm in preheated oven at 80 °C (60 °C fan; gas: level 1).
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5.
Repeat with remaining egg mixture to make three more omelettes, keep warm. Grate parmesan finely. Fold omelettes together, sprinkle cheese and serve with bread.
