Spicy Asparagus Omelette with Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, reen
- 1 handful cocktail tomatoes
- 2 chilli pepper (s), dried
- 2 spring onion (s)
- 1 tablespoon soy sauce
- salt
- pepper
- 4 egg (s)
- 50 g parmesan or other cheese, rated
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Wash the green asparagus and break off the ends at the point where the asparagus allows it to be easiest. It then no longer needs to be peeled.
- Cut the asparagus into pieces approx. 5 cm long. Fry these well in a non-stick pan with a little oil. Chop up the dried chillies and add them. Fry the asparagus until it has turned color.
- Add the soy sauce and deglaze the asparagus with it. Heat until the soy smell has gone. Add a sip of water to the pan. Cook with the lid on for about 5 minutes. Add the halved cocktail tomatoes. Sauté for about 5 minutes until the asparagus and tomatoes are cooked through.
- Whisk the eggs and season with salt and pepper. If you want, you can stir in a sip of milk. Grate the parmesan cheese and sprinkle over the vegetables in the pan. Pour the eggs over it. Let it stand on a low flame and with the lid closed.
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