Omelette with Asparagus
A healthy, satisfying meal for your busy everyday
Omelettes are quick to make and there is no easier dinner on busy weekdays when your craving a healthy, filling meal. Use seasonal veggies to top your omelette. Right now its hyper delicious with asparagus, fennel or peas and fresh herbs, such as chives or parsley. If you wanna pimp your omelette up with a little meat or fish, add Serrano ham or smoked fish. Serve with toasted rye bread.
MAIN - 2 SERVINGS - 25 MIN - EASY
- 15 green asparagus
- 1 onion
- 1 fennel
- 6 organic egg
- 1 dl milk
- 1 tsp salt
- freshly ground black pepper
- olive oil
- 4 slices of rye bread
- 1 tbsp olive oil
- Flaky sea salt
- a handful of chopped herbs, e.g. chives or parsley
- Optional: Serrano ham or smoked fish
Here’s how to cook the meal:
- Crack the lower ends of the asparagus, peel it and cut it into smaller pieces. Tip: Read here how to use asparagus to the fullest. Finely chop the onion and thinly slice the fennel, using a mandolin.
- Heat a pan with olive oil and fry the onion and fennel for a few minutes.
- Whisk the egg, milk salt & pepper with a fork. Add the egg mass to the pan. Cover pan with a lid and let the omelette simmer at medium heat for about 10 minutes, until the egg mask solidifies.
- Optional: If you want to make your omelette non-veggie, lay out the Serrano ham on a baking tray with baking paper. Cut the rye bread into half, butter with oil and sprinkle with sea salt. Bake both bread and ham in the oven at 175 degrees Celsius for approx. 15 minutes until crisp.
- Serve your omelette. Sprinkle with salt & pepper, top with ham, cut chives and toasted rye bread.
- Remember to tag your own creation with #eatgrim or @eatgrim on Instagram!