You will need
    • For Tuscan omelet:
  • 8 eggs;
  • 1 yellow and 1 orange pepper;
  • 1 red onion;
  • 10 young shoots of green asparagus;
  • 15 pitted olives;
  • olive oil;
  • oregano
  • thyme
  • salt
  • pepper - to taste.
Prepare green asparagus: cut the hard ends and be sure to rinse the stems with cold water. Put the asparagus in a double boiler and boil for five minutes. If there is no double boiler, place the stems in a metal colander and place it over a pan of boiling water.
Cook the asparagus until soft. Then rinse it with cold running water and place it in a colander or on paper towels so that the liquid is drained.
Beat four eggs lightly, add the finely chopped thyme, salt, pepper and mix. Pour the beaten eggs into the pan with preheated olive oil and fry the omelette.
Put the finished omelet on the dish. Cut the olives into slices. Put on the omelette fried onions and peppers, circles of olives.
Stir four eggs with chopped oregano, salt, pepper and fry the second omelette. Before it gets cold, push the salted asparagus stalks into it, put it on the first one. Sprinkle with pepper. Serve the Tuscan omelet to the table hot.
Related videos
When buying green asparagus, choose dense, matured stems. The thick stems of asparagus have a delicious aroma, but they have a very solid base that needs to be trimmed.
If the asparagus is tied in a bunch, it quickly deteriorates. Therefore, before you put it in the fridge, be sure to untie the bunches and spread the asparagus stalks so that they do not touch each other. As such, it does not deteriorate for 5 days.
In extreme cases, the asparagus can be frozen. Such asparagus is suitable only for hot dishes and pies.
Helpful advice
To make the omelette more magnificent, you can pour water or milk at the rate of one tablespoon of liquid per egg into a bowl with eggs, and then beat well.
How to stew lamb with vegetables in Tuscan
Related article
How to stew lamb with vegetables in Tuscan

Tip 2: How to make a protein omelet

Omelet- the perfect breakfast solution. It is tasty, healthy and quick.However, not everyone can eat egg yolks, since this is a high-calorie product containing cholesterol, there are allergies to yolk. In this case, protein omelet is a way not to part with your favorite dish and follow a diet.
How to make a protein omelette
You will need
    • For protein omelet:
  • 5-6 proteins;
  • 2-3 tablespoons of milk;
  • butter;
  • salt
  • spice
  • greens to taste.
  • For steam protein omelet:
  • 2 eggs;
  • 60 ml of milk;
  • 10 ml of sour cream 10%;
  • 1 tsp of butter;
  • salt.
  • For protein omelet with cottage cheese:
  • 200 g of cottage cheese;
  • 8 eggs;
  • 100-150 ml of milk;
  • 60 g butter;
  • salt to taste
Protein omelet Wash eggs, separate the whites from the yolks very carefully, there should not be a drop of yolk in the whites. Pour the proteins into a dry enameled bowl, whisk in a strong, stable foam. Check whether the whites are well whipped: put a bowl on the edge, if the protein mass does not creep, then everything is in order.
Add milk to proteins gradually, in a thin stream and whisk some more until a homogeneous mass is obtained. Salt, add spices and herbs to taste.
Put a piece of butter in the pan (you can substitute sunflower oil or even olive oil), heat up and pour an omelet into the pan.Roast with one under the lid for about 2 minutes, turn it over and fry with the other. Serve hot.
Protein Steam Omelet Wash eggs, separate the whites from the yolks so that even the smallest amount of yolk does not get into the whites. Whisk the egg whites with a whisk, gradually adding milk until a homogeneous mass is obtained, salt it.
Prepare a water bath, take a portion of the mold, lubricate it with oil, pour the omelet in a mold, cook in a water bath. Cooking time depends on the thickness of the omelet. Better to make it not fat.
OmeletProteinaceous with cottage cheese: Separate the whites from the yolks very carefully, it is better to wash the eggs beforehand so that the omelet does not get dirt from the shell. Beat the whites, add a thin stream of milk, salt, oil the pan, heat and pour an omelet on it, fry first on one side until cooked, then on the other.
Mix the cottage cheese with egg yolks, wipe the mixture through a fine sieve, put it in an enamel bowl, heat it, stirring constantly, to thicken the mixture. Rub through a sieve again. Melt the butter.

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