← All recipes

🍽️ Herb Omelette with Asparagus

265 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 1 bunch mixed herbs (e.g. basil, parsley, chives, chervil, sage, sorrel)
• 8 eggs
• 100 ml milk
• 3 tbsp freshly grated Parmesan
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 tbsp butter
• 2 tbsp freshly grated Parmesan
• basil (for garnishing)

Instructions

1. 1. Peel the lower two-thirds of the asparagus stalks.
2. 2. Cut off the woody ends of the asparagus stalks.
3. 3. Slice the asparagus stalks diagonally into thin slices.
4. 4. Wash the herbs thoroughly.
5. 5. Shake the herbs dry.
6. 6. Finely chop the herb leaves.
7. 7. Whisk the eggs with the milk.
8. 8. Stir the grated cheese into the egg milk.
9. 9. Fold the chopped herbs into the egg mixture.
10. 10. Season the mixture with salt, pepper, and nutmeg.
11. 11. Preheat the oven to 180 degrees Celsius with top and bottom heat.
12. 12. Melt the butter in a frying pan.
13. 13. Fry the asparagus for about two minutes, shaking the pan occasionally.
14. 14. Pour the egg milk over the asparagus.
15. 15. Distribute the egg milk evenly in the pan.
16. 16. Let the egg milk set briefly until it starts to firm up.
17. 17. Place the pan in the preheated oven.
18. 18. Finish baking the omelette for about 15 minutes.
19. 19. Sprinkle the finished omelette with freshly grated Parmesan.
20. 20. Garnish the omelette with fresh basil leaves.
21. 21. Serve the omelette immediately.

Nutrition per serving

• kcal: 265
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 5 g