Today I feel a little green and I ‘ve decided for an omelet, but not just any!
It’s a vegetarian version with my beloved asparagus and Ricotta cheese, have you ever tried something like this?
The result is really soft, delicious and healthy too, since it doesn’t need fat because is baked in oven!
I really liked it.
PS: Yes, you guessed it: the top-right slice is mine 😊 never been good at fractions!! (take a look below)
SERVES 2 PEOPLE
READY IN 35’
2 tablespoons Parmigiano cheese
Salt to taste
Pepper to taste
3,5 fresh cheese (Ricotta)
STEP 1: CUT THE ASPARAGUS
Wash the asparagus under water and remove the hardest part (the one at the base) by cutting it off.
With a knife cut them into rings.
STEP 2: MIX INGREDIENTS
Put in a bowl: the sliced asparagus, the eggs, Parmigiano, salt and pepper.
Beat the mixture with a fork to mix it well.
Now add the ricotta and mix thoroughly.
STEP 3: COOK
Line a baking sheet with parchment paper and pour the prepared mixture on it.
Bake the omelet in a preheated oven at 180 ° C for 25-30 minutes.
#getBready & enjoy your meal