Teresa's Recipes
Omelette aux Asperges with Gruyère
Relish this classic French dish, Omelette aux Asperges, a delicate omelette enveloping tender asparagus spears and crowned with rich, melting Gruyère cheese. This dish offers a symphony of flavors and textures, from the gentle crunch of the asparagus, the creaminess of the omelette, to the gooey goodness of the cheese. Originating from France, this is a staple in any bistro serving breakfast or brunch. It is a delightful way to start the day or enjoy a light lunch.
Ingredients
- 1/2 cup, grated Gruyère cheese
- 2 tablespoons Unsalted butter
- 1/4 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 1/4 cup Milk
- 3, large Eggs
- 1 cup, trimmed and cut into 1-inch pieces Asparagus
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 25g
- Carbs: 8g
- Protein: 25g
- Sodium: 500mg
- Sugar: 3g
Instructions
- Fill a pot with water and a pinch of salt, bring it to a boil. Add the asparagus and blanch them for 2-3 minutes until they are crisp yet tender. Immediately drain and set them aside to cool.
- In a bowl, crack the eggs, add milk, salt, and freshly ground black pepper. Whisk together until the mixture is well combined.
- Heat a non-stick skillet over medium heat and melt the butter. Pour in the egg mixture. Let it cook undisturbed for 2-3 minutes, until the edges start to set.
- Arrange the blanched asparagus evenly on one half of the omelette. Sprinkle the grated Gruyère cheese on top.
- Carefully fold the other half of the omelette over the asparagus and cheese. Let it cook for another 2-3 minutes, until the cheese is melted and the omelette is cooked through.
- Slide the omelette onto a plate, cut it in half, and serve hot.