Asparagus omelette.
Asparagus omelette - Jadranka Blažić - Recipes and Cookbook online
Asparagus omelette.
- 150 ml of egg white
- 1 bunch of asparagus
- so
- beaver
- spices
- grape seed oil (a little)
- Wash the asparagus and cut into pieces only the upper part, approximately 10 cm long. If they are very young and thin stems, then you can use them all.
- Put the cut asparagus in a bowl and season with all the spices you like. I seasoned it with Himalayan salt, pepper, garlic and onion powder and chopped parsley leaves, a little oil. Mix it all carefully so that the spices are on each cut piece.
- When the pan was heated over low heat, I added the asparagus and spread them evenly over the pan. My pan is 23 cm in diameter. Covered and left to stew for a few minutes. Stirred slightly and covered again.
- When the asparagus softened a little, I poured egg white over them and sprinkled chives on top. So it was baked on low heat for about 5-7 minutes. When the egg whites turn white, only then can you roll the omelette.
- Take another pan, spray it with spray, heat it up slightly and flip the top side of the omelet onto it and let it cook in the same way as the bottom side. This time, 2 minutes is enough, just to brown it a little.
If you would like an omelet like this for breakfast, then you can put 3 whole eggs instead of egg whites.
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