Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g asparaus, reen
- 2 tablespoon olive oil
- 2 tablespoon raw cane sugar
- salt and pepper
- 6 egg (s)
- 100 ml cream
- 3 tablespoon flour
- 1 tablespoon butter
- 150 g cheese (oat cheese)
- 12 cocktail tomatoes
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, cut off 2 cm at the ends and cut the stalks in half. Heat the olive oil in a pan, add the asparagus and fry with sugar, salt and pepper for 10 minutes.
- Separate the eggs, put the yolks in a bowl, mix with the cream and flour. Beat the egg whites with a little salt to form the egg whites and fold into the egg yolk mixture. Season to taste with salt and pepper.
- Melt the butter in a pan, fill in 1 - 2 ladles of the egg mixture and let it set for 3 minutes over a medium heat. Turn once and finish cooking.
- Cut the goat cheese and the cocktail tomatoes into small pieces. Spread on the omelets together with the asparagus. Cut the chives into fine rolls and sprinkle over the omelets.
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