ingredients
for 4 people
500 gr asparagus
5 eggs
50 gr cheese “parmigiano reggiano” grated
2 spoon seasoned cheese “pecorino”
salt and pepper to taste
Oil E.V.O
Asparagus
Eggs
Parmigiano Reggiano
Pecorino
PREPARATION OF THE RECIPE
Cut the end of asparagus stalk and put them in the water inside a basket with their tips out of the water for ten minutes.
Drain the asparagus and cut into small pieces when they are more warm.
In a bowl put the eggs and beat them with the two cheese , salt and pepper , at the end add the pieces of asparagus.
Put the oil into a cooking pan ( where the omelette can be turned easily) and add the mixture .
Cook the mixture about 5/7 minuts ( or until the omelette is solid on the surface, pay attention do not burn the part underneath), after turned the omelette , cook another 5 minutes and serve.
