Herb omelette with asparagus and salad
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ingredients
3 pcs egg 1 tbsp mixed herbs 3 pcs stalk of green asparagus handfuls fresh spinach 1 pcs smaller beetroot a little olive – extra virgin oil
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Make a good and light omelette is best with homemade eggs. We’ve got ours and their quality is easy to taste and discern. An omelette is a great tip for a filling, yet light and quick lunch on warmer days. All Vegetable Recipes, salads go well with the omelette. It is also excellent with warm potato salad. That way you get a very filling meal that even a proper guy will enjoy.
I took advantage of the season of fresh spinach and green asparagus, we got young beetroot. A recipe like this omelette requires a really luxurious approach. You can smell the blend of spices in every bite, carefully prepared from dried herbs with no preservatives or colourings. I used Fit Spices from the Czech Republic. The blend of herbs like bear garlic, thyme with basil fit the omelette like a glove. The mixture has an anti-parasitic effect, so it is good for cleansing the body. Young spinach with its high chlorophyll content will also give this effect.
And of course, raw baby beetroot, dressed only with olive oil. A new pan with a stone interior was the perfect help for me. The omelette peeled off beautifully even without oil.
1.
Break the eggs and whisk the whole eggs and herbs together with a whisk to mix the whites with the yolks as much as possible. Heat a frying pan. If you don’t have a non-stick pan, wipe the bottom with coconut fat, or a grease that will keep the omelette from sticking to the pan.
2.
Remove the heat slightly and scatter the finely chopped Vegetable Recipes on top of the omelette. I recommend no more than a “handful” so that the omelette doesn’t break under the weight of the Vegetable Recipes when wrapping.
3.
Add the heat and turn off the fire as soon as the omelette is just slightly underdone on the top. Using a wide ladle, gently separate the edges of the omelette from the pan and roll up.
4.
Serve the omelette rolled up like this on a warmed plate. If your plate is very warm, warm potatoes or even salad can be used as a side dish, but serve it in a separate bowl so it doesn’t wilt. Fresh spinach and baby beetroot are a light and great accompaniment to a hot omelette. Finally, slice a few asparagus and drizzle with olive oil. Enjoy!
5.
TIP: If you use butter under the eggs, it can cause burning, which will not give the omelette a good flavour. If you would like to use butter for flavour, heat it separately in a saucepan and pour the hot butter over the final omelette on the plate.
