Easy king prawn and asparagus omelette with bacon bits
As I mentioned before in my first post for LTU, asparagus and eggs have a great affinity for one another. This week, I shall be sharing a few posts on how these two ingredients can work brilliantly together.
A few months ago when I cooked Delia Smith's Omelette Savoryard, I picked up a nifty tip. Once the egg has been poured into the frying pan, use a palette knife or spatula and draw the outside of the omelette inward, allowing the liquid egg to escape around the edges. I think this helps the omelette to cook more evenly. You remove the omelette from the heat (hob) when it is almost set (95%) and the residual heat will continue to cook the omelette. This will ensure a fluffy (and not dry!) omelette everytime.
The combination of ingredients is fantastic. I love the vibrant colours and it tastes so good. It's a healthy meal, and best of all, my kids really enjoy this.
King prawn and asparagus omelette with crispy bacon bits
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2
Ingredients
4 eggs
1 tbsp milk
Salt and pepper
6-8 king prawns, peeled and deveined
1 1/2 tbsp extra virgin olive oil
2 streaky bacon, sliced into bite size chunks
10 stalks asparagus, woody ends trimmed and discarded, cut into 1.5cm lengths
To serve
Fresh cherry tomatoes on the vine
Dill, chopped
4 slices bread, toasted
1. In a medium sized frying pan measuring 10 inches (25cm) in diameter over medium high heat, heat 1/2 tbsp of olive oil. Add the bacon and fry for about 2 minutes, until crispy and golden brown. Remove from heat and set aside.
2. Add the prawns and quickly sear, for about 10 seconds - ie prawns will change to orange hue. Remove from heat and set aside.
3. Beat the eggs with the milk and season with some salt and pepper. Lower heat to medium, add the remaining 1 tablespoon of olive oil and add the egg. Cook for about 1 minute, until the top is bubbling, then add the asparagus. Sprinkle the prawns and bacon over and cook until there is still a little liquid left on the top (the residual heat will continue to cook the egg).
4. Remove from heat and sprinkle with chopped dill. Serve with fresh cherry tomatoes and some toast.
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*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.
If you enjoyed reading my posts, LIKE me on Facebook! Thanks ;)
This open-faced omelette is made a few good simple ingredients - king prawns, crispy bacon, fresh crunchy asparagus and some fresh dill. Great for a quick breakfast or brunch, this literally takes under 10 minutes to prepare and cook. The bacon and prawns and pre-cooked first, and then topped on the omelette once the egg has almost set. Open-faced omelettes are also more visually attractive, agree?
A few months ago when I cooked Delia Smith's Omelette Savoryard, I picked up a nifty tip. Once the egg has been poured into the frying pan, use a palette knife or spatula and draw the outside of the omelette inward, allowing the liquid egg to escape around the edges. I think this helps the omelette to cook more evenly. You remove the omelette from the heat (hob) when it is almost set (95%) and the residual heat will continue to cook the omelette. This will ensure a fluffy (and not dry!) omelette everytime.
The combination of ingredients is fantastic. I love the vibrant colours and it tastes so good. It's a healthy meal, and best of all, my kids really enjoy this.
Yummy!
King prawn and asparagus omelette with crispy bacon bits
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2
Ingredients
4 eggs
1 tbsp milk
Salt and pepper
6-8 king prawns, peeled and deveined
1 1/2 tbsp extra virgin olive oil
2 streaky bacon, sliced into bite size chunks
10 stalks asparagus, woody ends trimmed and discarded, cut into 1.5cm lengths
To serve
Fresh cherry tomatoes on the vine
Dill, chopped
4 slices bread, toasted
1. In a medium sized frying pan measuring 10 inches (25cm) in diameter over medium high heat, heat 1/2 tbsp of olive oil. Add the bacon and fry for about 2 minutes, until crispy and golden brown. Remove from heat and set aside.
2. Add the prawns and quickly sear, for about 10 seconds - ie prawns will change to orange hue. Remove from heat and set aside.
3. Beat the eggs with the milk and season with some salt and pepper. Lower heat to medium, add the remaining 1 tablespoon of olive oil and add the egg. Cook for about 1 minute, until the top is bubbling, then add the asparagus. Sprinkle the prawns and bacon over and cook until there is still a little liquid left on the top (the residual heat will continue to cook the egg).
4. Remove from heat and sprinkle with chopped dill. Serve with fresh cherry tomatoes and some toast.
*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.
If you enjoyed reading my posts, LIKE me on Facebook! Thanks ;)
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