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Greek Asparagus Omelet

Course appetizer. entree, Snack
Cuisine Greek, Mediterranean
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 1 serving
Author Elena Paravantes

Ingredients

  • 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

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

Serving: 2g