Spinach Omelette with Asparagus and Cherry Tomatos

• 2 large egg Large Eggs
• 40 g Baby Spinach
• 30 ml Whole Milk, Or heavy cream 30%
• 1 clove Garlic, Optional, brings out the flavor of the spinach
• 6 spears Green Asparagus
• 0.5 cup Cherry Tomatoes
• 2 tbsp Olive Oil, Or clarified butter
• 1 tbsp Dill

Steps

1. Prepare the omelette mixture: Blend the eggs with fresh spinach, a little milk, salt, pepper, and garlic until smooth.
2. Prepare the asparagus: Cut off the tough ends of the asparagus. Heat a little olive oil in a pan and fry the asparagus until tender and lightly golden. Remove from the pan. In the same pan, lightly sauté the cherry tomatoes, halved.
3. Cook the omelette: Heat a little olive oil in a separate pan. Pour in the blended egg and spinach mixture and cook until the eggs are set. Carefully flip the omelette and cook briefly on the other side.
4. Serve: Serve the omelette with the sautéed asparagus and cherry tomatoes. Finish with freshly chopped dill.