Oven baked omelet with Asparagus
Ok, the story goes as follows… I wanted to eat an omelete and I already had one in mind with nice sausage mix. It was already late at night and I was really tired for anything complicated. In the process though I realised that if I didn’t cook some asparagus that I had then I would be forced to throw them away…
Then, I found out on a recipe book that I have about a really nice oven baked recipe that they are doing –according to a book and this site (Greek) – in Crete, Greece. Apparently, looking a bit online, one of the typical omelet’s in Crete is to mix the various greens that they have at the time, like asparagus and vegetables, creating a green omelet.
I didn’t knew that… and unfortunately didn’t had all the ingredients.
Either way, I didn’t mind because of two main reasons!
- I was hungry
- It looked really nice and I had to try it
So, I added some of my ingredients, using the basic traditional idea…and it worked!
- 3 eggs
- 1 small bunch of asparagus chopped in small pieces
- 3-4 baby courgettes chopped (That was my addition)
- 250gr of feta cheese (I didn’t had Feta cheese at that point so I just used some Parmesan. It worked!)
- 1 onion chopped (yeap, my addition that also… I like onions..)
- Salt, Pepper,
- Olive Oil!
- A bit of milk
AND THAT’S WHAT I DID!
In a frying pan, add the olive oil and then in medium heat add the chopped onions, courgettes and asparagus and stir them slowly. In the meantime open the oven in 200c to pre-heat it.
Beat the eggs with the milk. After 5-10 minutes the greens should be ready , a bit brownish. Add the cheese and stir again. Then add the mixture with the eggs to the pan and immediately remove it from the fire. Put it inside the preheated oven as it is in the pan and leave it there for 10-15 minutes.
You will notice the omelet to grow thick and you can remove it when you like it. I usually wait to become a bit brown on the edges. Add some parsley if you want…sprinkle it on top. I just love how nice oven baked omelets taste without being so heavy in the stomach when you fry them.