Summary

Ingredients

• 6 egg (s)
• 40 g parmesan, freshly rated
• 5 g mint, finely chopped
• 200 g asparaus, reen
• Extra virgin olive oil
• Salt and pepper from the mill

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Instructions

1. In a large bowl, whisk the eggs well, stir in the cheese and mint and set aside.
2. Remove the woody ends of the asparagus stalks and cut the asparagus diagonally into 5 cm long pieces.
3. Heat the oil in a frying pan with a diameter of 20 cm and a heat-resistant handle.
4. Add the asparagus and fry for 4-5 minutes until it is soft and bright green.
5. Season with salt and pepper, then switch to the lowest setting.
6. Pour the egg mixture over the asparagus and cook for 8-10 minutes.
7. Use the spatula to carefully remove the omelette from the edge of the pan and swivel the pan slightly so that the egg mixture can flow under the asparagus.
8. When the omelette is almost whisked and only a little damp on the surface. Slide the pan under the moderately hot oven grill and grill the asparagus omelette for 1-2 minutes, until the surface is firm and lightly browned.
9. Serve hot or lukewarm with fresh baguette or ciabatta.