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Greek Asparagus Omelet
Course
appetizer. entree, Snack
Cuisine
Greek, Mediterranean
Prep Time
2
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
14
minutes
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:
2
g