Omelette aux Pointes d'Asperges (Asparagus Omelet)

Ingredients

• five or six eggs
• a tablespoonful of milk
• pepper to taste
• salt to taste
• some asparagus heads previously boiled
• about an ounce of butter

Method

1. 1

   Beat up five or six eggs in a basin with a fork, add a tablespoonful of milk, pepper and salt to taste, and some asparagus heads previously boiled.

2. 2

   Put about an ounce of butter in an omelet-pan, let it get as hot as possible, burning color, then pour in the beaten eggs.

3. 3

   As the mixture begins to set, lift it up with a small slice to let the uncooked liquid part run in its place, and keep the omelet as much as possible towards the centre of the pan.

4. 4

   The omelet will not take much more than a minute to cook; the underneath part next to the pan should be a golden brown, and the surface very soft and slightly liquid.

5. 5

   Directly it is sufficiently set, slip the omelet from the pan into a moderately heated dish, letting it roll over as you do so, so that it will assume its ordinary folded shape; serve immediately.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 20. The excerpt below is the record exactly as published.

Omelette aux Fointes d'Asperges (Asparagus Omelet). — Beat up five or six eggs in a basin with a fork, add a tablespoonful of milk, pepper and salt to taste, and some asparagus heads previously boiled. Put about an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.