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EatSmarter exclusive recipe

Asparagus and Basil Omelette

with Parmesan

Asparagus and Basil Omelette

Asparagus and Basil Omelette - Spring egg dish perfect for your next brunch

204
calories
Calories
20 min.
Preparation
30 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
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
Salt
Pepper
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Kitchen utensils

1 Tablespoon, 1 Small knife, 1 Large knife, 1 Peeler, 1 Fine grater, 1 Cutting board, 1 Wooden spoon, 1 large Non-stick pan (with lid), 1 large Plate, 1 Bowl, 1 Whisk

Preparation steps

Asparagus and Basil Omelette preparation step 1
1

Rinse asparagus, peel lower third and cut off ends. Cut asparagus into pieces about 3 cm (approximately 1 inch) long.

Asparagus and Basil Omelette preparation step 2
2

Halve chile pepper lengthwise, remove seeds and chop finely. Peel garlic and chop finely.

Asparagus and Basil Omelette preparation step 3
3

Finely grate Parmesan.

Asparagus and Basil Omelette preparation step 4
4

Rinse basil and parsley, shake dry and pluck leaves. Reserve some basil leaves and finely chop remaining herb leaves.

Asparagus and Basil Omelette preparation step 5
5

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.

Asparagus and Basil Omelette preparation step 6
6

Meanwhile whisk eggs in a bowl. Mix in chopped herbs and Parmesan and season with salt and pepper.

Asparagus and Basil Omelette preparation step 7
7

Pour egg mixture over asparagus and cook over low heat, covered, for 8-10 minutes.

Asparagus and Basil Omelette preparation step 8
8

Flip omelette onto a large plate, cut into pieces and garnish with basil leaves.

Additional advice