Asparagus soufflé omelette

Asparagus soufflé omelette

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 217 kcal
, Fat: 17 g
, Carbohydrate: 1 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Egg mixture

6 fresh egg yolks
2 tbsp cream
¼ tsp nutmeg
¼ tsp salt
a little pepper
6 fresh egg whites
1 pinch salt


1 tbsp olive oil
150 g green asparagus, shaved into long, thin strips using a peeler
50 g Parmesan, finely grated
2 tbsp basil, finely chopped
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How it's done

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Egg mixture

Whisk together the egg yolks and cream, season. Beat the egg whites with the salt until stiff, carefully fold into the egg yolk mixture.


Heat the oil in a non-stick frying pan. Place half of the asparagus in the pan, fry for approx. 1 min. Pour half of the egg mixture over the asparagus. Cover the omelette and cook over a medium heat for approx. 5 mins. Top with half of the cheese and half of the basil, fold in the middle. Repeat these steps with the remaining ingredients.

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