Pecorino and Asparagus Omelet
- 5 eggs
- ⅝ lb wild asparagus
- 2 tablespoons parsley , chopped
- 7 oz grated Pecorino cheese
- 6 tablespoons extra virgin olive oil
- salt and pepper to taste
Clean the asparagus, wash, blanch in salted water, and drain while still firm (“al dente”).
Whisk the eggs in a bowl until homogenized together with the parsley, Pecorino, salt and ground pepper.
Cut the asparagus into pieces of 0,8 inch, discarding the tough part, and put these into the bowl too.
Heat the oil in a pan, pour in the mixture, mix slowly and cook for 5 minutes with a lid on; then turn it, by letting it slide onto a lid and then back into the pan. Continue cooking for 3 more minutes and then serve the omelet hot.
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