Servings:
4
Prep time:
15
Cooking time:
40
INGREDIENTS
- - 400 g of asparagus
- - 200 g of potatoes
- - 5 eggs
- - 3 tablespoons vegetable cream
- - 1 teaspoon sesame seeds
- - 1 teaspoon of thyme
- - ½ teaspoon of turmeric
- - 2 tablespoons of olive oil
- - salt
INSTRUCTIONS
- Peel and slice the potatoes. Peel and chop asparagus.
- Saute over high heat in a large skillet with a heavy bottom, the potatoes together with the sesame seeds and oil for a few minutes. Reduce the flame, add salt and cook for about 10 minutes, basting with warm water if necessary. After this time, add the asparagus and continue for another 8-10 minutes. Remove from the heat and cover.
- Beat the eggs with a whisk, season with thyme and turmeric, add the vegetables when lukewarm and the vegetable cream. Mix all the ingredients and then pour into a round baking pan lined with parchment paper or 4 small ramekins portion. Then bake at 160 ° C for 15 minutes. If you like, serve the omelet with raw carrots and radishes seasoned with olive oil and lemon juice.
