Asparagus Omelette With Burrata, And Parsley Pesto
The perfect breakfast during asparagus season. This omelet can be thin or thick. Or even make a sloppy scramble out of it. You can serve it with Stracciatella di bufala or ricotta, and unsalted feta or soft goat cheese are also great.
You can make this omelette for two people in two small pans, or in large one.
|PREP TIME||COOK TIME||MAKES|
|10 minutes||10 minutes||1 servings|
INGREDIENTS (serves 1)
- 3 eggs
- 4 asparagus stalks
- ½ burrata
- ½ tbsp chopped parsley leaves
- 2 tsp olive oil
- 1 tsp butter
- A little lemon zest
- Fresh chili to taste
- Black pepper
1. Break off the ends of the asparagus and trim for neatness. Cut each asparagus stem into 3-4 pieces.
The asparagus itself knows where to break. This way you get rid of the fibrous part completely.
2. Lightly beat the eggs with a large pinch of salt.
3. Prepare the pesto. Put chopped parsley leaves in a mortar, add a pinch of salt and 2 tsp of olive oil. Rub it together.
4. Melt the butter in a non-stick skillet. Place the asparagus and pour in 150 ml of cold water. Cook, stirring over high heat for 2-3 minutes.
5. When all the water has boiled away, pour in the eggs and turn down the heat to low. Distribute the asparagus.
6. Use a spatula to gently slide the omelet toward the center. Tilt the pan so that the liquid egg will drip under the cooked part of the omelet. This way the eggs will cook evenly and won’t overdry anywhere.
7. Transfer the omelet to a plate. Break up the burrata with your hands and sprinkle on top. Drizzle with parsley pesto. Take a few swipes and get some zest from the lemon. Spice it up.
Other recipes with asparagus – White Asparagus With Hollandaise Sauce And Young Potatoes
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