Omelette stuffed with asparagus , a very tasty and creamy main course complete with vegetables, perfect for family dinner. One of those simple but satisfying recipes that put us at peace with the world.
Nothing particular among the ingredients, yet so delicious and with the right amount of nutrients. It can also be considered for lunch, accompanying it with a slice of bread or crackers.
Preparing it is really easy, because it simply consists of a parsley omelette filled with asparagus, feta and bechamel.
After cooking in the stove, it is quickly passed into the oven to brown the surface and melt the cheese. But it’s a step that can also be done in a thick-bottomed pan.
Alternatives: If you don’t like or don’t have feta, use another cheese with a delicate taste, such as stracchino or mozzarella. You can also take inspiration from the version with agretti , or with peas , larger and to be portioned.
Omelette stuffed with asparagus
Ingredients for 4 omelettes
For the omelette
4 large eggs
200 ml of milk
2 tablespoons of grated Parmesan cheese
4 teaspoons of chopped parsley
½ teaspoon of salt and a pinch of pepper
4 tablespoons of extra virgin olive oil (for cooking)
For the stuffing
1 bunch of asparagus
4 tablespoons of bechamel
75 g of Greek feta (or other delicate cheese)
4 tablespoons of grated Parmesan
To brown the surface (optional)
Sliced cheese or grated Parmesan
Shell the eggs in a bowl and beat them with a fork until they become a homogeneous mixture. Add the milk, grated Parmesan, finely chopped parsley, salt and a sprinkle of pepper. Stir to mix, then divide into 4 equal parts, transferring the mixture into 4 cups, or bowls.
Grease the pan with a tablespoon of oil and heat it, then pour one part of the mixture at a time. Cook the omelette in this way, turning it as soon as one side is firm and golden.
As you prepare them, transfer them to a tray.
Meanwhile, steam the asparagus. Clean them from the hard parts of the stems, place them on the special basket and cook them while still keeping them firm.
Grate the Greek feta and mix it with the bechamel together with the Parmesan.
Forming of stuffed omelettes
Spread the filling on each omelette, spreading it over the entire surface. Place a quarter of the asparagus and fold the omelette in half, forming a crescent.
Put the 4 omelettes on a plate, garnish the surface with a slice of cheese or a pinch of Parmesan.
Transfer to a preheated oven at 190 °, heat the filling well and brown the surface, then remove from the oven and serve immediately.
