Asparagus Omelet: The omelet is a classic preparation of beaten and pan-cooked eggs with very ancient origins, dating back to various cultures in Europe and Asia. In Latin America, this dish has undergone different adaptations with local ingredients, and the asparagus omelet is a version that highlights the freshness and texture of this vegetable. In countries like Mexico, Argentina, and Colombia, the omelet can be found under similar names like "tortilla francesa" or simply "omelet," while in other places the filling may vary, but the base is always the same: cooked and folded eggs. Asparagus, commonly cultivated in various Latin American regions, provides a mild flavor and an elegant touch to this preparation, making it a nutritious and delicious option for breakfast or a light meal.
Asparagus omelet
How to Prepare Asparagus Omelet
To begin, cut the trimmed asparagus into 2.5 cm pieces.
Cook the asparagus in boiling salted water until tender, approximately 4 minutes.
Drain the asparagus thoroughly to remove excess water.
Melt 1 tablespoon of butter in a 20 cm skillet, preferably non-stick, and sauté the garlic and mushrooms until cooked and the moisture has evaporated.
Remove the mushrooms and garlic from the skillet and keep them warm while continuing with the omelet.
In a small bowl, combine the eggs, milk, salt, dried basil, and black pepper.
Melt the remaining butter in the skillet until foamy, tilting it to evenly coat the entire surface.
When the skillet is hot enough that a drop of water sizzles upon contact, pour in the egg mixture.
While the eggs are cooking, periodically lift the cooked edges, tilt the skillet, and let the uncooked egg flow underneath for even cooking.
When the eggs are set but the surface is still shiny, place the asparagus and mushrooms on one side of the omelet.
Carefully slide the omelet out of the skillet, folding the side without vegetables over the top to close it.
Serve immediately and, if desired, sprinkle with a little grated Parmesan cheese to add an extra touch of flavor.
Ingredients (9)
- Asparagus
- Butter
- Garlic
- Mushroom
- Eggs
- Milk
- Salt
- Dried basil
- Black pepper
Instructions (28 steps)
- 1 Cut trimmed asparagus into 2.5 cm pieces
- 2 Cook in boiling salted water until tender
- 3 approximately 4 minutes
- 4 Drain completely
- 5 Melt 1 tablespoon of butter in a 20 cm skillet
- 6 preferably non-stick
- 7 and sauté the garlic and mushrooms until cooked and the moisture has evaporated
- 8 Remove from the skillet and keep warm
- 9 In a small bowl
- 10 combine eggs
- 11 milk
- 12 salt
- 13 basil
- 14 and pepper
- 15 Melt the remaining butter in the skillet until foamy
- 16 tilting it to coat evenly
- 17 When hot enough that a drop of water sizzles upon contact
- 18 pour in the egg mixture
- 19 While the eggs cook
- 20 periodically lift the cooked edges
- 21 tilt the skillet
- 22 and let the uncooked egg flow underneath
- 23 When the eggs are cooked but the surface is still shiny
- 24 place the asparagus and mushrooms on one side
- 25 Slide out of the skillet
- 26 folding the side without vegetables over the top
- 27 Serve immediately
- 28 It is also good sprinkled with a little grated parmesan cheese