Asparagus and Caciocavallo Omelettes.

DI Chiara Maci | 28 May 2019


This week’s fixation is omelettes.

Beaten eggs, asparagus and caciocavallo cheese.

A super easy and tasty lunch.

My asparagus was the leftover of a sauce for pasta I had made the day before. An excellent “re-use”.



3 eggs for pasta dough

A small bunch of asparagus

1 small onion

50g of caciocavallo

Parmigiano Reggiano

Extra virgin olive oil


Black pepper


– Chop the onion and brown it in a pan with a little oil.

– Wash and dry the asparagus. Cut them into rounds, leaving the tips whole and cook them together with the onion.

– Break the whole eggs into a bowl with a pinch of salt and beat them using a fork.

– Add the Parmesan, continuing to beat, and abundant grated black pepper.

– Put a drizzle of extra virgin olive oil in a non-stick pan and pour the egg mixture in it.

– Let it cook for a while.

– Add asparagus and caciocavallo cheese in cubes, then fold the omelette on itself, using a fork and a spatula.

– Omelette ready, serve hot.

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