Summary

Ingredients

• 8 medium egg (s)
• 250 ml milk
• 500 g kin prawns
• 1 glass asparagus, cut into pieces (alternatively 500 g fresh asparagus)
• 1 scoop mozzarella
• salt and pepper
• chervil
• oil

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Instructions

1. Clean fresh asparagus and cook in salted water with a pinch of sugar and a pinch of butter, then cut into pieces. Whisk the eggs with the milk and the chopped chervil and season with salt and pepper. Fry the king prawns in a pan or pan in a little oil until translucent.
2. Heat the oil in a non-stick pan and add a ladle of the egg mixture. Let it set to an omelette until the surface is only slightly runny. Put one portion each of the mozzarella cut into pieces, asparagus and the prawns on the omelette and let it cook a little longer. Put a lid on the pan to finish cooking the omelette.
3. Do the same with the rest of the ingredients. The recipe is enough for 4 large omelettes or 6 small ones.