4 tablespoons olive oil
1 pound thin-stalked aspatagus, cut into 1 inch pieces
1/2 bunch green onions including 2 inches of the green parts, thinly sliced
4 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh Italian parsley
2 tablespoons chopped fresh mint
8 eggs 3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup greshly grated Pecorino Romano cheese
Serves 4 to 6
Prehet the oven to 350 F. Heat 2 tablespoons of the olove oil in a large (12 inch) ovenproof nonstick saute pan set on medium-high heat until it sizzles, about 2 minutes. Cook the saparagus and green onions until the asparagus begins to brown, about 1 1/2 minutes. Add the garlic, red pepper flakes, basil, parsley and mint and cook for 2 ninutes. Remove from the heat.
In a large bowl, beat the eggs, salt, pepper and cheese until well mixed. Stir in the asparagus mixture.
Heat the remaining olive oil in the same saute pan set on medium-high heat until sizzling, about 2 minutes. Add the egg mixture and cook for 2 minutes. Transfer the omelette to the oven and cook for 12 minutes. Remove from the oven and flip the omelette over in the pan to cook the other side. The easiest way to do this is to place a large plate over the saute pan. Put your hand on top of the plate and turn the pan over. Slide the omelette, which is now cooked-side-up, from the plate into the saute pan and cook for an additional 12 minutes in the oven. Transfer from the pan to a serving plate and cut into wedges. Serve warm or refrigerate overnight for the flavors to mature. Bring to room temperature before serving.
*Note: If using thick-stalked asparagus, cut the stalks in half lengthwise, before cutting into 1 inch pieces.
Wine Suggestion - Semillon - Chardonnay