Asparagus omelette

The taste of mountain on the table

3 eggs
400 gr. Asparagus
extra virgin olive oil
salt to taste

Fry the asparagus in olive oil for a few minutes and taste with salt. Whisk eggs in a separate bowl, adding a pinch of salt. Add asparagus and pour egg mixture into a cover skillet. Cook over a medium heat. When cooked, served hot at the table. You may want to taste the omelette between two slices of bread.

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