Mediterranean omelette with green asparagus

Ingredients for Mediterranean omelette with green asparagus

Instructions for Mediterranean omelette with green asparagus

To prepare the Mediterranean omelette with green asparagus recipe, please follow these instructions:

First do you wash the green asparagus. Peel the bottom end, and cut the tough-ended by. Cut them into 3-4 cm long pieces, and put their heads to one side. As you peel the garlic and nicked it just fine. Wash the parsley and chop the leaves. Warm then 2 tbsp. oil up on a large pan, and flip all the asparagus pieces except heads therein by even heat in 2-3 minutes. Pour so 2-3 tbsp. water and asparagus heads on the forehead, and let it sear for 1 minute more. Stir in garlic and parsley in the asparagus mixture, and saute it even 1/2 minute. Season it with salt and pepper, and remove pan from the heat. So you put the lid on and let it stand and cool off. Whip the eggs with the flour, now 5-6 tbsp. water and a little salt, and pour the cooled asparagus into the mix. Wipe the pan with paper towel and warm 3 tbsp. olive oil then Pour egg mixture with op. asparagus on the forehead. Fry the egg cake by strong direct heat until the egg mixture begins to stiffen. Do not touch in it, you just need to lift up the edges with a spatula. Pour 2 tablespoons. olive oil down along the edge, and then lift the egg cake with spartelen, so the oil can run into. Put a lid over and let it roast finished on a low heat for 2 minutes, until it is Brown on the bottom. Put egg cake on a platter, and serve it immediately. A baguette or wholemeal bread and a glass of white wine would fit nicely to this Mediterranean omelette.