This Italian-style omelet with asparagus and cherry tomatoes is slightly crispy on top, and packs a flavor punch through the center with melted provolone cheese.
Salt & Pepper
2 tablespoons of parmesan cheese
2 tablespoons of self raising flour
Handful of fresh parsley (chopped)
4 asparagus stalks (blanched and chopped)
8 cherry tomatoes cut in half
8-10 cubes of Provolone cheese
Whisk 6 eggs together, than add salt, pepper and mix again.
Add parmesan, self-raising flour, parsley, asparagus and mix.
Spread baking paper onto a pyrex/baking dish and pour mixture in.
Place cherry tomatoes faced down, on top and add provolone cheese.
Bake in the oven for 30 min at 180 C/365 F.