Omelette with green asparagus chicken ragout

Name: Omelette with green asparagus chicken ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Chicken filet; 1 Onion; 300 g green asparagus; 1 collar Rocket; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 heaped tbsp. flour; 100 g + 8 tablespoons whipped cream; 400 ml Chicken broth; 1 collar Chives; 8 Eggs (size M)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Chicken filet
1 Onion
300 g green asparagus
1 collar Rocket
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 heaped tbsp. flour
100 g + 8 tablespoons whipped cream
400 ml Chicken broth
1 collar Chives
8 Eggs (size M)

Directions

1
Wash the meat, dab dry and cut into small pieces. Peel and chop the onion. Wash asparagus, dab dry, cut off woody ends. Cut asparagus lengthwise in half or quarters and cut into bite-sized pieces. Clean, wash and drain the rocket
2
Heat 2 tablespoons of oil in a frying pan. Fry the meat for approx. 3 minutes, turning it over. Add onion and asparagus and fry for about 4 minutes, season with salt and pepper. Dust with flour and sauté. Deglaze with cream and stock, simmer for about 5 minutes, season with salt and pepper, remove from heat
3
In 2 cups whisk 2 eggs and 2 tablespoons of cream. Season with salt and pepper. Heat 1 tablespoon of oil in 2 pans. Pour whisked eggs into the pans and let them fry at medium heat. Wash the chives, shake dry, cut into fine rings
4
Remove the finished omelettes from the pans and keep warm. Repeat the process with the remaining oil and eggs. Warm the ragout again. Arrange omelettes with ragout and rocket on plates, sprinkle with chives