Roasted Asparagus Omelette vegetarian
Ingredients for Roasted Asparagus Omelette vegetarian
| Amount | Ingredient |
|---|---|
| 1 kg | white or purple asparagus |
| 2 tbsp | Olive oil |
| 1 tbsp | Butaris |
| 1 tbsp | Powdered sugar |
| 4 pcs | Eggs |
| 200 mg | Water |
| 1 tbsp | Flour |
| 1 / 2 tsp | Salt and pepper |
| some | chopped garden herbs (chives, parsley) |
| 150 grams | Mozzarella |
Roasted Asparagus Omelette vegetarian Directions
Peel asparagus and Butaris oil (or margarine) in a pan large enough to leave out, add the asparagus and lightly fry on all sides (about 8 minutes total). Sprinkle with powdered sugar, caramelize slightly let.
The eggs, spices, flour and water verkleppern well, add the herbs and spread evenly all over the almost cooked asparagus. Cut the mozzarella into pieces about giving.
Now there are two possibilities: either cook in a preheated oven at about 160 degrees (hot air) openly done, until the egg is hammered. Or, cover the pan, turn down heat and then put it in about 10-15 minutes. The eggs go very nicely on airy.
With salad and a piece of baguette or ciabatta a treat.
