Omelette with mushrooms and asparagus

Summer egg omelette with fried slices of mushrooms, asparagus pieces, sprinkled with parsley, seasoned with sweet paprika, pepper and salt.

Ingredients:

200 g asparagus 150 g mushrooms – oak spruce etc. 1 tablespoon chopped parsley 4 pcs of egg red pepper butter pepper salt

Procedure:

1. Clean and slice the mushrooms
2. Peel the asparagus at the bottom, cut into 5 cm pieces, boil in slightly salted water, put the stems first, cook for 1 minute, before the end for 30 seconds tops
3. Beat the eggs with salt and pepper
5. Heat the butter in a pan, slice the mushrooms, add salt and fry briefly on both sides
6. Add the asparagus pieces, mix with the mushrooms in the pan, pour in the beaten eggs, sprinkle with parsley, sweet paprika, cover with a lid and let the omelette harden
7. Serve alone or with bread.

Note:

Text photo by D. Marounek.