We suggest trying a healthy recipe for a tender omelet with asparagus, which any newbie in the kitchen can handle. Step-by-step recipe with a photo. Video recipe.
In European countries, asparagus is very common, but in our country it is still rarely eaten. And in vain! Its young shoots contain protein and carbohydrates, are rich in vitamins and acids necessary for the human body. Asparagus is an excellent prophylaxis against many diseases, it helps to keep the skin young and beautiful. It is a dietary medicinal plant, so it is very important to include asparagus beans on the menu.
Of the many asparagus cooking options, the simplest recipe is the asparagus omelet. This is an excellent tasty and hearty breakfast containing useful minerals and vitamins, and eggs will give you a boost of energy for the whole day, which lasts until lunchtime. On the eve of spring, forget about fried sausage omelets and start preparing healthy breakfast dishes. Make an asparagus omelet and enjoy it leisurely on Saturday morning while sipping on a cup of strong black coffee.
You can use both fresh and frozen asparagus to make an omelet. Cilantro and basil can be supplemented with thyme, rosemary and other herbs to taste. Milk is easily jammed with cream, broth or ordinary drinking water.
See also how to make a microwave omelet with sausage, cheese and pepper.
- Caloric content per 100 g - 91 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Asparagus beans - 200 g
- Ground black pepper - a pinch
- Eggs - 2 pcs.
- Vegetable oil - for frying
- Basil - a few twigs
- Onions - 1 pc.
- Salt - pinch or to taste
- Cilantro - a few twigs
- Milk - 30 ml
Step by step cooking omelet with asparagus, recipe with photo:
1. Place the asparagus in a sieve and rinse under running cold water.
2. Place the green beans in a saucepan and cover with drinking water.
3. Bring the asparagus to a boil and season with salt. Screw the temperature down to the minimum setting and cook for 4-5 minutes.
4. Drain the beans in a colander to drain all the water.
5. Cut off the ends of the beans on both sides and cut the pod into 2-3 pieces, depending on the original size.
6. Peel the onions, wash and chop into thin half rings or cubes.
7. Heat vegetable oil in a skillet and sauté onion, stirring occasionally, until transparent.
8. Send the asparagus to the pan with fried onions, mix the products and fry for 5 minutes.
9. Pour the eggs into a deep container.
10. Add milk to the eggs, season with salt and black pepper. Stir the food until smooth. For more satiety dishes, you can put 1 tablespoon. flour.
11. Pour the vegetables with the egg-milk mixture, turn the heat a little less than medium and cook the omelet with asparagus until the eggs coagulate. If desired, at the end of cooking, you can sprinkle the dish with cheese shavings. It will melt, become hot, stretchy, and add extra satiety. Serve hot with fresh vegetable salad.
See also the video recipe on how to make an asparagus omelet. Julia Vysotskaya's recipe.
