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Serves 4 - 1 medium onion thinly sliced - olive oil - 8 eggs - 1 cup milk - 6 dried tomatoes, steamed and chopped - salt, Cayenne pepper, nutmeg - 200 g ham cut into cubes (or sautéed mushrooms if you prefer a vegetable omelet) - 200 g grated Comté - 8 cooked asparagus Preheat the oven to 200°C (thermostat 5/6) Sauté the onions in olive oil until transparent. Reserve. Beat the eggs and the milk with a wire whip. Add the tomatoes, onions, seasonings, grated Comté and the ham and mix well. Heat olive oil in an oven-proof pan, pour in the mixture and let cook for a few minutes on the stove. Arrange the asparagus on top. Put the dish into the oven and bake until puffed (about 10 to 20 minutes). |
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