An elegant, nutritious, and characterful breakfast: soft omelette stuffed with crispy green asparagus and Parmigiano Reggiano from Brown Cows, with a full and harmonious taste. Ideal for starting the day with energy, flavor, and style, perhaps paired with a Chutney of Onions and Balsamic Vinegar from Modena IGP for a surprising sweet and sour note!
Wash and trim the asparagus, removing the toughest end and cutting the stems in half.
Blanch the asparagus in salted water for 3 minutes, drain, and cool in ice water to maintain the vibrant color.
In a bowl, beat the eggs with the grated Parmigiano Reggiano, chopped chives, salt, and pepper.
Melt the butter in a non-stick pan, pour in the egg mixture, and cook over low heat without stirring.
When the omelette starts to set but is still soft, add the asparagus and gently roll it up.
Finish cooking for another 2 minutes, then transfer to a plate and cut into thick slices.
Serve immediately, completing with a teaspoon of onion chutney and balsamic vinegar on the side.
Non-stick pan
Bowl
Knife
Pot
Bowl with water and ice
Consume immediately to appreciate the softness. If necessary, store in the refrigerator for a maximum of 1 day, well sealed. Do not freeze.
Italy, Emilia Romagna
| Energy (kcal) | 136.34 |
| Carbohydrates (g) | 0.87 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 9.45 |
| of which Saturates (g) | 4.43 |
| Protein (g) | 11.7 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.33 |
