Asparagus Omelette Wraps
photo by Derf2440
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 eggs
- 1⁄2 cup milk
- 1 tablespoon fresh sage, roughly chopped (updated from bunch that auto appeared)
- 1 teaspoon fresh thyme, chopped
- 2 garlic cloves, chopped
- 1⁄4 cup pecorino cheese, grated (can subsitute your preference for cheese)
- 24 stalks asparagus
- 2 tablespoons extra virgin olive oil
directions
- Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
- Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
- Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
- Repeat until all the egg mixture is used up.
- Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.
- Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.
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Reviews
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Sounds very good. I would make with greek avgolemono sauce- a lower fat alternative to hollandaise, I have used this sauce as a substitute for hollandaise many times, can add more or less lemon to taste and then just use leftover asparagus water or water and extra salt to taste to thin the sauce as needed. The flavour of butter sauce without as much butter!
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Tweaks
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This was yummy! I made this for myself for breakfast today and was pleased that I chose this recipe. The boys had already eaten and were disappointed when they started smelling mommy's breakfast cooking. =) I used 1% milk and dill instead of sage but other than that followed the directions. A treat for me this was! Thanks! Made for the Genies of Gourmet, Zwt 5 Omelette Challenge!
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Well, I love asparagus, and this is a delightful, new way to prepare it. I halved the recipe and used chives and dill instead of the sage and thyme (my preference). The result was wonderful, and I will be enjoying this again. Made for the ZWT5 Omelette Challenge by a Groovy GastroGnome. (Oh...I also did use hollandaise, which was a nice touch.)
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This is a very nice omelette. I made it for breakfast for all the family I have in for DS's graduation. After watching French Tart's tutorial, I substituted water for the milk. I used walnut oil instead of olive oil because I thought the nutty taste would complement the asparagus. I used fromage blanc, freshly cracked black pepper, and finished it off with fleur de sel. Made for ZWT Saucy Senoritas.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free