The season for asparagus is here and it will be over in a blink of an eye. The classic way that they are prepared here in Greek cuisine is in an omelet. Asparagus omelet is pretty popular in the spring and if you know where to look you can actually find wild asparagus in both mountainous and seaside locations here in Greece.
My father has friends who have access to various fresh produce and other food items and bring him the goods from their home farms. This week my father brought several farm fresh eggs from his friend Dimitris who has 60 chickens! Although he is not a farmer, he maintains the chickens because he has 8 grandchildren and he needs a constant supply of eggs. Greek grandparents are very much involved in the upbringing of their grandchildren. There is a saying here: “the child of my child is two times my child”. So while my father gave me these fresh eggs to give to my kids, I couldn’t resist and ate two of them. I used them for this omelet and while I didn’t have wild asparagus on hand, I did find some nice thin ones at the market and decided to make this tasty and popular dish with my super fresh eggs.
As I’ve mentioned before about eggs, in Greek cuisine they were not necessarily consumed for breakfast but rather as a quick evening meal. Having said that, I had this for lunch and it kept me full for hours. You can also have it in a sandwich or serve it as an appetizer.
This combo of protein from the eggs along with fiber rich asparagus is perfect for providing satiety. You also get a dose of vitamins and antioxidants. I try and fit as many asparagus spears as I can.
And don’t forget, with simple recipes like this one you want everything to be fresh, including the olive oil.
Greek Asparagus Omelet
- 8-9 thin asparagus spears or 5-6 thicker ones trim ends by bending them)
- 1 tablespoon olive oil
- 2 medium eggs
- 2 tablespoons milk
- freshly ground pepper
- thick kosher salt
- 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.
Photo by Elena Paravantes