Asparagus Omelette with Barley

 

A spring asparagus omelette that gets a hearty update by using cooked barley in the filling. A good way to stay full until lunch.

What you will need

2 teaspoons olive oil

1/2 medium shallot

3-4 stalks asparagus

1/2 tablespoon butter

2 large eggs

2 tablespoons milk

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup cooked barley

1/2 ounce shredded gouda, mozzarella or mild, melty cheese

2 teaspoons olive oil

1/2 medium shallot

3-4 stalks asparagus

1/2 tablespoon butter

2 large eggs

2 tablespoons milk

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup cooked barley

1/2 ounce shredded gouda, mozzarella or mild, melty cheese

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