Welcome to Irinox Home - a business unit of Irinox - www.irinox.com

Easter omelette


  • 350 gr of green asparagus
  • 100 gr of Bruscandoli
  • 100 g diced ham
  • 40 gr of grated pecorino with pepper
  • 30 gr diced bacon
  • 8 eggs
  • 1 spring onion
  • Mint
  • Basil
  • Fresh salad
  • Extra virgin olive oil
  • Salt and pepper
Easter omelette


  • Preparation time: 30 minutes
  • Cooking time: 30 minutes
  • Gentle freezing time: 2 hours and 30 minutes


  • Easter omelette
  • Easter omelette


  • Easy


Clean the asparagus by removing the most leathery part of the stalk (about 5-6 cm), cut into small pieces of about half a centimeter by dividing the tips and blanch everything in boiling salted water for 2-3 minutes. Insert them in pre-cooled Freddy with the function of blast chilling (so they will remain bright greens). Slice the onion into rounds and brown it in a pan with a drizzle of oil, the cubes of ham and bacon, chopped bruscandoli, salt and pepper. 

With a blender beat the eggs with a pinch of salt and pepper and grated pecorino cheese. Add the spring onion mix, bruscandoli and salumi, the green asparagus, keeping aside the tips, and the aromatic herbs coarsely chopped.

Divide the mixture into 12 muffin moulds silicone and cook the pancakes in the preheated oven at 180ºC for 30 minutes.


You can prepare a generous amount of fritters and freeze them with Freddy's gentle freezing function and then store them in the freezer for up to 6 months.
When you decide to consume them all you have to do is regenerate them, straight from the freezer, in the preheated oven at 180°C for 10-15 minutes.