An elegant, nutritious, and character-rich breakfast: a fluffy omelette filled with crunchy green asparagus and Brown Cow Parmigiano Reggiano, offering a full and harmonious taste. Ideal for starting the day with energy, flavor, and style, perhaps paired with an Onion and Balsamic Vinegar of Modena PGI Compote for a surprising sweet-and-sour note!
Wash and trim the asparagus, removing the tougher ends and cutting the stalks in half.
Boil the asparagus in salted water for 3 minutes, drain and cool them in ice water to maintain their vibrant color.
In a bowl, beat the eggs with grated Parmigiano Reggiano, chopped chives, salt, and pepper.
Melt the butter in a non-stick pan, pour in the egg mixture, and cook over low heat without stirring.
When the omelette begins to set but is still soft, add the asparagus and gently roll it up.
Finish cooking for another 2 minutes, then transfer to a plate and cut into thick slices.
Serve immediately, with a teaspoon of onion and balsamic vinegar compote on the side.
Non-stick pan
Bowl
Knife
Pot
Bowl with ice water
Consume immediately to enjoy the softness. If necessary, store in the refrigerator for up to 1 day, well sealed. Do not freeze.
Italia, Emilia Romagna
| Energy (kcal) | 136.34 |
| Carbohydrates (g) | 0.87 |
| of which Sugars (g) | 0.87 |
| Fat (g) | 9.45 |
| of which Saturates (g) | 4.43 |
| Protein (g) | 11.7 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.33 |
