Fluffy omelette, Sbrinz AOP & asparagus

Fluffy omelette, Sbrinz AOP & asparagus

15 minutes preparation time and 10 minutes cooking time
2 people


  • 4 eggs
  • 100 g Sbrinz AOP
  • 200 g green asparagus
  • 1 clove of garlic
  • 300 g baby spinach leaves
  • Salt
  • Pepper
  • Olive oil
  • Butter


  1. Cut or break off the heel of the asparagus. Bring a pan of salted water to the boil. When the water is boiling, plunge the asparagus into the water for 7 to 8 minutes and then remove it from the water. Place it directly into cold water or ice to fix the colour. Set aside.
  2. Separate the egg whites and yolks into two separate bowls.
  3. Beat the egg yolks until they are creamy and pale in colour. Season with salt and pepper and set aside.
  4. Beat the egg whites until stiff.
  5. Gently fold the egg yolks into the whites until they are smooth and creamy.
  6. Grate the Sbrinz AOP.
  7. Pour the egg mixture into a medium-sized non-stick pan with a lid and a drizzle of olive oil. Cook over low-medium heat until the bottom of the omelette has set, about 5 minutes.
  8. Lift each side of the omelette and slide a knob of butter underneath.
  9. Sprinkle 3/4 of the grated cheese onto the omelette. Cover the pan and cook for another 5 minutes, or until the top of the omelette has set.
  10. Remove the pan from the heat, season the omelette with salt and pepper. Place the asparagus on one half and cover with the other half.
  11. Sprinkle the top of the omelette with the remaining cheese.
  12. Serve the omelette with a salad of young spinach leaves and a few shavings of Sbrinz AOP plus a drizzle of olive oil.

A light and fluffy way to cook an omelette that make the perfect start to the day with your head in the clouds like Antonin WAV.


Antonin.Wav – La Tête Dans Les Nuages

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Enjoy your mornings,

Meggan Verschoore

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