Asparagus & Parmesan Cheese Bake Omelette

– chop the spring onion finely and put it into a saucepan;

– add the pinch of salt and the extra virgin oil, mix well;

– wash and rinse well the asparagus, then chop the tender parts into thin slices (keep aside 5 sprigs);

– add the sliced asparagus to the onion;

– cover the saucepan with its lid and put it on to a stove on medium heat;

– as soon as the oil starts frying, low the heat to the minimum and allow the vegetable to stew in their own liquids (it will take about 15 minutes);

– when the vegetables are soft, remove the saucepan from the stove and transfer the stewed vegetables onto a large bowl;

– separate the egg whites form the yolks in two distinct bowls;

– add the grated cheese, the ground pepper to the yolks and mix well, then add the stewed asparagus;

– take the bowl with the egg whites and whip them until stiff;

– pour them onto the bowl with the yolks and asparagus and fold them into the mixture;

– pour the obtained mixture onto a greased baking tray of 22 cm diameter;

– top the omelette with the 5 asparagus sprigs you had kept aside before;

– bake at 180 degrees for about 25 minutes or till golden;