Greek Asparagus Omelet
User Reviews
5
2 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
12 mins
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Total Time
14 mins
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Servings
1 serving
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Cuisine
Mediterranean, Greek
Greek Asparagus Omelet
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 8-9 asparagus trim ends by bending them, thin spears; or 5-6 thicker ones
- 1 tablespoon olive oil
- 2 egg medium
- 2 tablespoons milk
- black pepper freshly ground
- kosher salt thick
Instructions
- In a small pot boil the asparagus for 5 minutes. Drain
- In a small pan (about 8 inch diameter) warm up the olive oil on low heat
- Once hot sauté the asparagus for 1-2 minutes.
- In a small bowl whip the eggs with the milk and a dash of salt.
- Pour the egg mixture in the pan , having the egg settle around the asparagus spears.
- Cook until the eggs starts solidifying, lifting up the sides so that the egg in the middle moves to the sides.
- Turn over the omelet carefully and cook for another minute.
- Remove from pan. Add some freshly ground pepper and some think salt if needed.
- You can fold it, although here in Greece we often serve it open.
Nutrition Information
Show Details
Serving
2g
Nutrition Facts
Serving: 1serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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