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Omelette with asparagus and cheese filling

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Ingredients for 2 servings:

  • 250 ml milk
  • 3 eggs
  • 75 g flour
  • 2 tbsp oil
  • salt and pepper
  • 8 stalk(s) asparagus, cleaned
  • 4 slice(s) cheese
  • possibly hollandaise sauce
  • Paprika powder
  • Parsley
  • possibly spice(s), as desired)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the milk, eggs, and flour into a smooth batter and season. Blanch the asparagus in hot water for about 3 minutes. Brown lightly on all sides in a pan without oil over medium heat, remove from the pan, and set aside. Cook two omelets each with 1 tablespoon of the oil from the batter. Place two torn slices of asparagus on each omelet, top with four asparagus spears, and roll up. Cut diagonally into three equal pieces. Brush with a little hollandaise sauce, if desired, and bake in the oven at 150°C for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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