Side Dishes
1 bunch of asparagus
4 large eggs
salt and pepper to taste
3 tablespoons vegetable oil
1 leek chopped or 6 green onions chopped
These omelets are great accompaniments to meat, or can be eaten as a lunch on their own with fresh bread. If desired other vegetables such as peppers, zucchini, eggplant etc. may be added to the asparagus so that the omelet can customized to your own personal tastes.
Wash asparagus and cut of the tougher bottom stems.
Cut asparagus into 4 cm piece, separating the more tender tops from the bottoms.
Heat oil in a large frying pan with a flat lid. Add the tougher bottom pieces of asparagus to oil, cover and cook at medium low setting.
When these pieces are partially cooked, add the rest of the pieces, stirring and add salt and pepper to taste. Add the leeks or onions. Make sure the asparagus and onions are evenly cooked.
Beat the eggs in a separate bowl and add salt and pepper to taste.
Add the beaten eggs to the cooked asparagus, mixing it so that the asparagus and eggs are evenly distributed throughout the pan. Cover with lid and continue cooking.
With a spatula, check the bottom of the omelet, when golden brown, flip it over using the lid. Continue cooking other side.
When done place on a flat dish and cut into serving portions.
Serve hot or cold.