Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.