Preparation time: 30 minutes
Cooking time: 30 minutes
Delicate freezing time: 2 hours and 30 minutes
Ingredients for 12 omelettes
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
ASPARAGUS PREPARATION
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).
PREPARATION
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.
COMBINE THE INGREDIENTS
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.
OMELETTE COOKING
Divide the mixture into 12 muffin moulds silicone and cook the pancakes in the preheated oven at 180ºC for 30 minutes.
PRESERVATION
You can prepare a large quantity of pancakes and freeze them with the function of delicate freezing of Freddy and then store in the freezer for up to 6 months.
REGENERATION OF OMELETTES
When you decide to consume them, all you have to do is regenerate them, directly from the freezer, in the preheated oven to 180ºC for 10-15 minutes.