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Asparagus omelette with cheese

Second courses

Asparagus omelette with cheese

Author: Guido Boschetti



Total time:

40 min


1 Portions


800 g of Tipico IT's Asparagus
6 Medium eggs
1 Leek
40 g of Tipico IT's Granetta di Capra
150 g of Tipico IT’s Smoked scamorza
40 g of Tipico IT’s Butter
Tipico IT’s Extra virgin olive oil



First, start by washing the asparagus, remove their white and hard part of the stem. Then tie the asparagus together and boil them for about 15 minutes. At the end of cooking, drain and cut them into small pieces.


Remove the external leaves of the leek, wash it and cut it into thin slices. Later put the mixture in a pan in which you have previously melted the butter.


Lightly fry the leek, then salt, pepper and add the pieces of asparagus; cook for a few minutes, until the asparagus will no longer lose cooking water. At this point salt, then turn off the fire and let cool the vegetables.


Beat the eggs in a bowl, add the pepper, the grated Granetta di Capra, the lukewarm vegetables, the smoked Scamorza cut into cubes and the parsley; mix the ingredients well.


Using a non-stick pan, put the oil and warm it up, add the egg mixture and cook over high heat for 2-3 minutes, then put a lid on the pan and lower the flame in order to cook the omelette evenly.


When the sides of the omelette will become golden brown, turn the omelette helping you with the lid; brown also the other omelette surface and then let it glide onto a serving plate. Serve your omelette immediately.


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