INGREDIENTS
1 garlic clove
2 spring onions
300 grams green asparagus
2 tablespoons Carbonell Traditional Olive Oil
4 tablespoons broth or milk
4 free-range eggs
salt and pepper
50 grams grated (goat’s) cheese
50 g de queso rallado (de cabra)
Preparation
Peel and chop the garlic.
Clean the spring onions and cut into rings.
Cut the bottom ends off the asparagus, wash them and cut into pieces of approximately 3 cm in length.
Heat the oil in a frying pan and stir-fry the garlic and asparagus pieces for approximately 8 minutes.
In the meantime, beat the eggs in a bowl with the stock or milk and salt and pepper to taste.
Stir in the spring onions and spread the egg mixture over the pan.
Allow the egg to set over a low flame.
Turn the omelet when the top is almost dry.
Use a lid or large plate for this.
Let the bottom fry gently to a light brown color and sprinkle the top with cheese.
Serve the omelet with a tomato salad and wholegrain bread.
Utilizar una tapa o plato grande.
Dejar que el fondo adquiera un color tostadito y espolvorear por encima con queso.
Servir la tortilla con una ensalada de tomate y pan integral.
