Perfect savory breakfast – soft and creamy asparagus omelet with parmesan cheese and some fresh chives. What could be better?
When it comes to Spring we can’t go past asparagus. So fresh and sweet! OMG, yum! Do you agree?
Lately, I’ve also made eggs a lot. Since my son overcame his egg allergy we’ve been preparing them in any shape and form. Although I must admit, he’s not too keen on eggs. He’ll eat them, but not very enthusiastically 🙂
One of the reasons why I love a good omelet is that it’s very easy to prepare, but most of all because the eggs are so creamy that they just melt in your mouth. And since it’s asparagus season, I added some together with parmesan cheese and chives to create a perfect breakfast.
These last weeks we’ve been able to live a little bit more normal since everything is opening and we can actually meet friends. Looks like for now the situation is under control here (and I hope it stays this way!). Just having a conversation with friends that I haven’t seen for months makes my life so much better. I hope it’s getting better where you live and I hope you enjoy this cheesy asparagus omelet and these beautiful Spring days. Hopefully with people you love!
Stay safe wherever you are!
Cheesy Asparagus Omelet
- 1 TBSP water
- 2 tsp butter
- ⅛ tsp salt
- pinch of black pepper
- 15 g parmesan cheese grated
- 50 g asparagus cleaned, woody parts removed and dried
- 1 TBSP chives chopped
Heat 1 tsp of butter in a frying pan and add asparagus. Fry for 10 minutes, turning every few minutes.
Set aside while you prepare the omelet.
Crack two eggs in a bowl and add water. Whisk with a fork until egg white and yolk are well combined.
Heat 1 tsp of butter in a frying pan over medium heat and add the egg mixture. After 10-15 seconds start bringing outside edges toward the center with a heat resistant spatula. This will make the runny parts come in contact with the pan and cook. After you went around the entire pan leave the omelet to cook until the top is no longer raw (but can still be a little soft – like a soft boiled egg). This adds to the creaminess.
Sprinkle half of the grated parmesan, chives, and three fried asparagus over the top of the omelet and use a spatula to fold half of the omelet over the other half.
Transfer the omelet to a plate and sprinkle with the rest of the parmesan cheese and chives. If you have any extra asparagus, serve them with the omelet.