- 1 pound green Asparagus
- 1 red Chile pepper
- 1 Garlic clove
- 1 piece Parmesan cheese (20 grams)
- 1 bunch Basil
- 4 sprigs Parsley
- 2 tablespoons Olive oil
- 5 Eggs
Rinse asparagus, peel lower third and cut off ends. Cut asparagus into pieces about 3 cm (approximately 1 inch) long.
Halve chile pepper lengthwise, remove seeds and chop finely. Peel garlic and chop finely.
Finely grate Parmesan.
Rinse basil and parsley, shake dry and pluck leaves. Reserve some basil leaves and finely chop remaining herb leaves.
Heat oil in a non-stick pan and fry asparagus over medium heat, stirring, for about 5 minutes. Add garlic and chile pepper and cook briefly.
Meanwhile whisk eggs in a bowl. Mix in chopped herbs and Parmesan and season with salt and pepper.
Pour egg mixture over asparagus and cook over low heat, covered, for 8-10 minutes.
Flip omelette onto a large plate, cut into pieces and garnish with basil leaves.