Omlet sa asparagusom i paradajzom (Omelette with asparagus and tomato)

Sastojci: lisnato testo, 10 stapica asparagusa, 5 jaja, 100ml mleka, 2 cena belog luka, 4 kasike persunovog lista (sitno seckanog) ili 2 kasicice suvog, 80g cedar sira (rendanog), 100g margarina (na kocke), 2 paradajza.

Priprema:

1) Paradajz oljustiti. Iseci na kocke. Asparagusu odlomiti drvene donje delove i iseci na 2cm duzine. Jaja umutiti. Beli i crni luk oljustiti i sitno iseckati.

2) Lisnato testo razviti oklagijom na debljinu pola cm. Iseci kvadrate ili krugove velicine mufin pleha. Staviti u pleh da pokrije stranice i izbusiti dno viljuskom. Peci u prethodno zagrejanoj rerni na 180 C oko 10 minuta. Izvaditi iz rerne i ostaviti da se ohlade. Staviti kockicu margarina na dno.

3) Na malo margarina na srednjoj temperaturi proprziti crni luk dok ne dobije svetlo braon boju. Dodati beli luk i prziti dok ne pusti miris. Dodati asparagus i prziti jos 8 minuta povremeno mesajuci. Dodati 1 paradajz i prziti jos 3 minuta.

4) Pomesati jaja i mleko. Dodati persunov list i promesati.

5) Dodati jaja u prethodnu mesavinu i promesati. Sipati u modle do 3/4 posuti sa paradajzom i cedar sirom. Peci u rerni na 180 C oko 30 minuta ili dok ne dobije zlatno braon boju.

Ingredients: puff pastry, 10 sticks of asparagus, 5 eggs, 100ml milk, 2 cloves of garlic, 4 tablespoons of parsley leaf (finely chopped) or 2 tablespoons of dried, 80g of cheddar cheese (shredded), 100g of margarine (cubed), 2 tomatoes.

Preparation:

1) Peel tomatoes. Cut into cubes. Asparagus break off the wooden lower parts and cut into 2 cm lengths. Whisk the eggs. Peel the onions and finely chop.

2) Roll the puff pastry with rolling pin a half cm thickness. Cut squares or circles the size of muffin trays. Put in a baking tray to cover the sides and poke the bottom with a fork. Bake in a preheated oven at 180 C for about 10 minutes. Remove from the oven and allow to cool. Place small cube of margarine on the bottom.

3) Fry the onions over medium-temperature (4) in margarine until light brown. Add garlic and fry until fragrant. Add asparagus and fry for another 8 minutes, stirring occasionally. Add 1 tomato and fry for another 3 minutes.

4) Mix eggs and milk. Add the parsley leaf and stir.

5) Add the eggs to the previous mixture and stir. Pour in the molds to 3/4 and sprinkle with tomato and cedar cheese. Bake in the oven at 180 C for about 30 minutes or until golden brown.