Asparagus and Green Onion Baked Omelette

Ingredients

Estimated total cost: €14.67 · €3.67/serving

• 1 pound delicate asparagus spears, freshly harvested (snap off tough ends before cooking)Est. price €4.50–€8.00
• 4 ounces artisanal prosciutto or bacon, thick-cut with generous marbling (render fat for extra flavor)Est. price €6.00–€12.00
• 1/2 pound scallions, young and slender (slice thinly on the diagonal for a decorative touch)Est. price €0.75–€1.50
• 3 tablespoons premium extra-virgin olive oil (use a high-quality oil for superior taste)Est. price €0.90–€1.80
• 1/2 teaspoon flaky sea salt or kosher salt, or more to your liking (season generously for depth of flavor)Est. price €0.10–€0.25
• 8 large free-range eggs (let eggs come to room temperature for better incorporation)Est. price €2.40–€4.00
• Freshly ground black pepper to your liking (grind pepper just before using for maximum flavor)Est. price €0.02–€0.05
• A heat-resistant silicone spatula (use to gently fold ingredients for a creamy texture)Est. price €0.00–€0.00

Steps

1. 1

   Start by removing the woody ends of the asparagus, peeling the lower portion of each spear, and cutting them into 1 1/2-inch pieces. Proceed by slicing the prosciutto or bacon into strips approximately 1 inch long and 1/3 inch wide. Lastly, trim the scallions and cut them crosswise into 1-inch pieces.

2. 2

   In a skillet over medium heat, add the olive oil and sprinkle in the lardoons. Once the lardoons start to sizzle and release fat, add the sliced asparagus. Stir and toss the ingredients together several times. Cover the skillet and continue cooking over moderate heat, shaking it occasionally, until the asparagus slightly softens, approximately 5 minutes.

3. 3

   Spread the chopped scallions evenly in the pan, add a couple of pinches of salt for seasoning, and mix them with the lardoons. Cover the pan and cook while shaking it gently and stirring occasionally until the asparagus and scallions become tender and juicy, which should take around 7 to 8 minutes. In the meantime, vigorously whisk together the eggs with the remaining salt and a generous amount of freshly ground black pepper.

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• Cultural note

  Omelettes have a long history and are enjoyed in various cultures around the world. Asparagus is a popular vegetable in Mediterranean cuisine, while green onions are commonly used in Asian dishes, showcasing the fusion of flavors in this recipe.

• Seasonal note

  Asparagus and green onions are typically in season during the spring and early summer months, making this dish ideal to enjoy during that time for the freshest ingredients.

• Health note

  This asparagus and green onion baked omelette is a nutritious dish rich in protein, fiber, vitamins A and C, and zinc. It is low in carbohydrates and sugar, making it a good option for those looking to manage their blood sugar levels.