Asparagus Omelette oven cooked

Fluffy and airy with it's delicious crust, this omelette can be served for a Sunday brunch or as a light dinner. The asparagus tips remain naturally crunchy, if you like them softer, you may cook them a bit with the rest of the asparagus.  
 


INGREDIENTS: 
Servings: 2

300g asparagus
4 eggs
1/2 glass milk
100g Parmigiano cheese
salt
pepper
EVO oil

1. Wash and peel asparagus.
2. Keep the tips and cut the rest into thin wheels.

3. In a big bowl mix together eggs, milk, grated Parmigiano, some salt and pepper.



4. Cook the asparagus wheels with some oil, salt and pepper till they are slightly browned. 

5. Oil a cake pan and transfer the asparagus into it.
6. Pour the egg mix over the asparagus.

 
 7. Decorate the omelette with the asparagus tips any style you like.      

8. Cook the omelette in a preheated oven at 220C for 15 minutes.

ENJOY !!!