Omelette with asparagus and mushrooms

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MASTERY Level
35 min
842 Views
 
MASTERY Level
0 People
35 min
INGREDIENTS for 0 people
  • 6 eggs
  • 5 oz champignon mushrooms
  • ⅝ lb asparagus , trimmed and cleaned
  • 1 ¾ oz ham
  • 1 ¾ oz grated Parmigiano Reggiano cheese
  • ¾ oz butter
  • 3 tablespoons oil
  • salt and pepper
Preparation

Put on the heat a saucepan with the butter and a tablespoon of oil. Add the mushrooms, season with salt and pepper and stew them for a few minutes, then add the ham and cook the mushrooms. In a bowl beat the eggs with salt and pepper, add the ham and mushrooms, drained form the cooking fat, the asparagus tips, cut in small pieces and the Parmesan cheese. Mix everything well. In a pan heat up a tablespoon of oil until it smokes, then pour the eggs in. Turn the omelette, already nicely golden and, after putting the remaining oil in the pan, cook the other side until golden.

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