Introduction: Asparagus Oven Cooked Omelet
- 3- 4 eggs (depending on the tray size)
- 3-4 tbsps milk
- 1 bunch of fresh asparagus
- 1 small leek sliced
- 1 small Tropea onion (or a couple of spring onions) sliced
- 100 g pancetta cubed
- couple of tbsps grated parmesan cheese
- pinch of dry herbs
1knob of butter
Heat the oven to 200°C.
Dry fry the pancetta in a pan and once it starts releasing its fat add the leek and onion. After a couple of minutes ad 3-4 tbsps of water and let cook over medium heat til the water is absorbed.
Crack the eggs in a bowl, add the milk, salt, pepper and the herbs and whisk. Add the slightly cooled pancetta mix and the parmesan cheese. Stir well.
Butter a oven pan, pour the egg mix and then the asparagus on top.
Cook for a bout 20 minutes or until the omelet is golden and puffy.
Serve immediately as the omelet will deflate and shrink a bit after a little while.
This amount is enough as a main meal for 2 people if served with a nice mixed salad and if there are vegetarians around...just omit the pancetta!
Participated in the
Le Creuset Brunch Challenge