Omelette with wild asparagus and speck
- Gluten Free
- Lactose Free
- Energy Kcal 323
- Carbohydrates g 3.7
- of which sugars g 3.7
- Protein g 20.5
- Fats g 25.1
- of which saturated fat g 6.77
- Fiber g 2.2
- Cholesterol mg 274
- Sodium mg 822
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Cheerful weekend mornings often bring a fluffy, wild asparagus omelette with speck to the table—warm, golden, and filled with simple flavor that always feels welcome. Spring freshness comes right through with this naturally soft and slightly earthy dish, where farmers' market asparagus and smoky speck pack plenty of punch for anyone who loves classic omelette recipes. You get a hearty combination here: nice tender speck, crisp green stalks, and that unbeatable pleasure of eggs done right. Good color and a moist inside feel just right for everyday family breakfasts or holiday brunches, since this wild asparagus omelette brings together the kind of ingredients everyone likes. Whenever someone in the family wants something familiar but different, this spring omelette really gets the job done, fitting alongside other speck recipes without getting lost. It’s dependable, always turns out appealing, and works great for those days when people ask for something satisfying sooner rather than later.
Busy families welcome dishes that feel good and look beautiful, while offering enough room to play around—this spring omelette with speck keeps everyone happy since you get bold flavors yet mild enough for picky eaters. Goes perfectly with a fresh green salad, crusty bread, or any favorite sides you like (pretty EASY to match with almost any brunch idea). Kids and grown-ups both enjoy seeing those subtle greens and rich gold colors showing up at the table...sets the mood for a relaxed meal together! What’s nice is this pick fits easily with other weekday breakfast recipes, light suppers, or any time you need reliable crowd-pleaser egg dishes. Definitely a winner for introducing a great take on bacon omelette alternatives and for folks who want to jazz up their regular asparagus omelette lineup. Perfect touch with a sprinkle of cheese—and feel free to swap in seasonal veggies or favorites. In short, it’s DELICIOUS, versatile, and keeps regular home cooks coming back, since every bite offers that real mix of comfort and excitement everyone loves. Families enjoy this one again and again...and honestly, it works any time you feel like serving up something a little special, yet super approachable.
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- INGREDIENTS
- Wild asparagus 3 ¾ cups (500 g)
- Eggs 5 - large
- Speck 3 oz (80 g) - in one slice
- Pecorino cheese 2 spoonfuls - to grate
- Grana Padano PDO cheese 2 spoonfuls - to grate
- Coarse salt 1 pinch
- Black pepper to taste
- Extra virgin olive oil 6 spoonfuls
How to prepare Omelette with wild asparagus and speck
To prepare the wild asparagus and speck omelette, start by thoroughly rinsing the asparagus under running water 1; with a knife, remove the woody white part 2, then use a vegetable peeler to strip away the outer filaments 3, until you reach the lighter part (for cleaning the asparagus, you can consult the Cooking School guide: how to clean asparagus)
Bundle the asparagus together and place them to boil in the basket of a special asparagus pot filled with boiling salted water to taste 4: the tips of the asparagus should remain out of the water 5. When they are cooked (it will take about 10 minutes), drain them and let them drip well. Once they have slightly cooled, cut the stalks into pieces, leaving the tips intact 6.
Also cut the speck into strips about a quarter inch thick 7. At this point, in a bowl, beat the eggs with a whisk together with the salt and pepper to taste 8; and add the grated cheeses 9,
the chopped speck 10, and finally the cut asparagus 11. Mix all the ingredients to combine them 12.
In a pan, pour 5-6 tablespoons of extra virgin olive oil 13, heat it, and then add the previously prepared mixture 14 which you will cook over low heat for a few minutes, with a lid 15.
Using the same lid, help yourself to flip the omelette to cook it on the other side, gently sliding the raw part that sticks to the lid back into the pan 16 and continue cooking the still raw side for a few more minutes. Once cooked 17, slide the wild asparagus and speck omelette onto a serving plate and serve it 18!