An elegant, nutritious, and flavorful breakfast: a soft omelette filled with crunchy green asparagus and Brown Cow Parmigiano Reggiano, offering a full and harmonious taste. Perfect to start the day with energy, flavor, and style, perhaps paired with Onion Jam and Modena Balsamic Vinegar IGP for a surprising sweet and sour note!
Wash and trim the asparagus, removing the tougher ends and cutting the stalks in half.
Boil the asparagus in salted water for 3 minutes, drain and cool them in ice water to preserve their bright color.
In a bowl, beat the eggs with 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 jam and balsamic vinegar on the side.
Non-stick pan
Bowl
Knife
Pot
Bowl with ice water
Consume immediately to appreciate the softness. If necessary, store in the refrigerator for up to 1 day, well covered. Do not freeze.
Italia, 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 |
