An omelet is a fairly common breakfast dish. Traditionally, it is made from carefully beaten eggs, milk or cream. The omelet can also be made with a variety of toppings such as asparagus and mozzarella.
It is necessary
-
- eggs 5 pieces
- milk or low-fat cream
- 150-200 g fresh green asparagus
- canned peas
- 150 g mozzarella cheese
- 100 g parmesan cheese
- salt and ground pepper
- olive or vegetable oil.
Instructions
Step 1
Prepare the asparagus. Pour one liter of water into a saucepan and boil it. Use very thin stems to keep the asparagus soft and tender. If you get large ones, cut them in half and put them in boiling water for five minutes. Then drain the hot water by discarding the asparagus in a colander and rinse with cold water. Cut the stems into small pieces diagonally and boil them for another three minutes in salted and peppered water.
Step 2
Break eggs into a bowl or other convenient container, add milk or cream, pepper and salt to taste. Beat all this well to get a homogeneous mass. Add chopped asparagus and canned green peas to the mixture - stir again.
Step 3
Preheat a skillet and some vegetable oil in it. Pour into the mixture, let it flow. Or grease a baking dish with a little oil and add the stirred mixture to it. Either way, top with the mozzarella balls and sprinkle with grated Parmesan cheese. Bake the omelet in a skillet or oven until all the cheese is melted (about ten minutes).
Step 4
Cut the finished omelet into portions, arrange on a beautiful dish and decorate with herbs (chopped or twigs) before serving.
Step 5
If you like spicy dishes, add garlic to the egg-milk mixture, after cutting three cloves into thin slices. Also, for a piquant taste, you can add either dried tomatoes, or halved cherry tomatoes, and basil to the mixture. Sometimes a few strips of bacon are added to the omelet.
