Ingredients Jump to Instructions ↓

  1. 1/2 regular bunch (8 oz) asparagus

  2. 2 cups (16 fl. oz) water

  3. 2 tablespoons water

  4. 2 tablespoons olive oil

  5. 1 medium onion, chopped

  6. 1 clove garlic, chopped fine

  7. Pinch of salt

  8. Pinch of pepper

  9. 1/3 cup (1 oz) grated Manchego cheese

  10. 8 medium eggs, beaten

  11. Lemon juice

  12. 1 tomato sliced, to garnish

Instructions Jump to Ingredients ↑

  1. Preparation Wash the asparagus and trim them into 1-inch pieces. Bring water to a boil in a saucepan and add the asparagus pieces. Cook for about 2 to 3 minutes or until tender. Drain the asparagus and set aside.

  2. Heat the olive oil over low heat in a 12-inch skillet. Add the chopped onion and garlic and cook until tender. Stir in the asparagus, salt, pepper, and grated cheese.

  3. Reduce the heat to low and pour the beaten eggs into the skillet. Do not stir the mixture. Cook, covered, until the omelette sets, around 15 to 20 minutes. Slice into four portions and sprinkle with lemon juice.

  4. Garnish with sliced tomato and serve.


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