Asparagus Omellette
Fresh, seasonal asparagus incorporated into egg omelettes. A quick and easy breakfast.
Equipment
- Mixing bowl
- Pan
- Spatula
Ingredients
- 8 Medium-Sized Eggs
- 2 tbsp Sunflower Oil
- 2-3 Chopped Green Chillies
- 1 Medium-Sized Onion; Finely Chopped
- 3-4 Green Asparagus Stalks
- ½ tsp Salt
- 2 tbsp Finely Chopped Fresh Coriander Leaves
Instructions
- Heat oil in a pan. Add green chillies. Fry them on medium heat for a few seconds.
- Add chopped onion. Fry till it turns translucent.
- Add chopped asparagus and salt. Mix.
- Reduce the heat. Cover the pan with a lid and cook it till the asparagus turns soft.
- Add fresh coriander leaves. Turn off the heat and remove the mixture into a bowl.
- Divide this mixture into four portions.
- In a small bowl, whisk two eggs. Add one portion of the fried mixture. Mix well.
- Heat a greased pan. Add the whisked egg and asparagus mixture to the pan and spread it like an omelette.
- Fry on medium heat. Flip it once it is done from one side.
- Remove and serve with toasted bread.