An asparagus omelette is the perfect breakfast or brunch dish for spring: light, fresh, and full of flavor. Green asparagus meets delicate herbs, a hint of lemon, and creamy crème fraîche – combined with mild and fruity olive oil, it creates an omelette that simply makes you happy.
For this, we use MANI Bläuel "The Family Hero" – our mild and fruity extra virgin olive oil, ideal for everyday cooking and thus also perfect for frying. This makes every omelette juicy, aromatic, and a little moment of happiness in the morning!
| Preparation time: | 25–30 minutes |
| Difficulty: | easy |
| Portions: | 4 omelettes / 4 people |
Ingredients
- 500 g green asparagus
- 2 spring onions
- 1 organic lemon (zest + a little juice)
- 2 pieces MANI Bläuel Garlic in Olive Oil
- 8 eggs (→ 2 eggs per omelette)
- 4 tbsp MANI Bläuel "The Family Hero" extra virgin olive oil
- Salt & pepper
- 150 g crème fraîche
- 1 handful of basil
- 1 handful of mint
Preparation
- Wash the asparagus, remove woody ends, and cut into small slices. Slice spring onions into fine rings, chop garlic, and grate lemon zest.
- Heat olive oil in a large pan and sauté asparagus, spring onions, and garlic for about 5 minutes, then season with salt. Afterwards, remove ¾ of the vegetables from the pan and set aside, leaving ¼ in the pan.
- Whisk eggs with salt and pepper. Cover the vegetables with ¼ of the egg mixture and let it set.
- Spread a little crème fraîche on one half, distribute the remaining asparagus and herbs on top, and drizzle with lemon juice.
- Fold the omelette, fry briefly until done, and remove. Repeat the process 3 more times, using ¼ of the vegetables each time.
