Asparagus Oven Cooked Omelet
Intro: 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
- 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!
6 Comments
sunshiine 11 years ago
sunshiine
solmstea 12 years ago
anatroccolo 12 years ago
solmstea 12 years ago
I have a South African cookbook that whenever it comes time to set the oven temperature, I stand around looking confused for about 10 minutes - many ovens don't go down to 200 F - before remembering "oh right, celsius!"
flyingpuppy 12 years ago
anatroccolo 12 years ago
When asparagus are not in season anymore you can usa other veggies, it's nice with peppers, courgettes, green beans...