Introduction: Asparagus Oven Cooked Omelet

Here is a nice way to asparagus.
  • 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
  • salt
  • pepper
  • 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!

Le Creuset Brunch Challenge

Participated in the
Le Creuset Brunch Challenge