Spicy asparagus omelet with tomatoes

Ingredients for 2 servings:

• 500 g asparagus, green
• 1 handful of cocktail tomatoes
• 2 chili peppers, dried
• 2 spring onions
• 1 tbsp soy sauce
• Salt
• pepper
• 4 eggs
• 50 g Parmesan or other cheese, grated
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the green asparagus and snap off the ends where they are easiest to peel. This eliminates the need to peel them. Cut the asparagus into approximately 5 cm long pieces. Fry them thoroughly in a little oil in a non-stick pan. Chop the dried chilies and add them. Fry the asparagus until browned. Add the soy sauce and deglaze the asparagus with it. Heat until the soy smell has dissipated. Add a splash of water to the pan. Cover and cook for about 5 minutes. Add the halved cherry tomatoes. Sauté for about 5 minutes, until the asparagus and tomatoes are tender. Beat the eggs and season with salt and pepper. If desired, stir in a splash of milk. Grate the Parmesan cheese and sprinkle it over the vegetables in the pan. Pour the eggs over the pan. Let it set over low heat with the lid closed.