Egg omelette with asparagus

Name: Egg omelette with asparagus
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 1/2 bunch parsley, chives and 2 stems of basil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Oil; 300 g green asparagus; 2 Tomatoes; 1 small onion; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Olive oil; 1 pinch Sugar; 7-10 Tbsp Basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
1/2 bunch parsley, chives and 2 stems of basil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Oil
300 g green asparagus
2 Tomatoes
1 small onion
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Olive oil
1 pinch Sugar
7-10 Tbsp Basil

Directions

1
Balls. Wash the herbs, dab dry, chop finely and add to the egg. Season with salt, pepper and nutmeg. Heat oil in a small pan (approx. 18 cm Ø). Add the egg mixture to the pan and let it simmer at low heat for 6 minutes. Slide the egg omelette onto a plate and put it back into the pan upside down.
2
Then let it set for another 3 minutes. Cut the lower woody ends off the asparagus. Wash the asparagus and cut into small pieces. Cook in boiling salted water for 4 minutes. Remove the asparagus and let it cool down. Clean, wash and quarter the tomatoes and remove the seeds. Cut the tomatoes into small cubes. Peel and chop the onion. Mix vinegar and oil. Fold in onion. Season with salt, pepper and sugar. Mix asparagus, diced tomatoes and the marinade.
3
Cut the tomatoes into small cubes. Peel and chop the onion. Mix vinegar and oil. Fold in onion. Season with salt, pepper and sugar. Mix asparagus, diced tomatoes and the marinade. Cut the omelette into rhombs and arrange on plates with the asparagus and tomato salad. Garnish with basil