Asparagus omelette with radish vinaigrette

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Ingredients for 4 servings

2 tbsp vinegar
3 tbsp rapeseed oil
Salt, pepper
1 bunch radishes
1 bunch chive
500 g green asparagus
150 g ripe Emmentaler AOP
8 eggs
1 pinch saffron
2-3 tbsp butter

Star of the dish
Emmentaler AOP URTYP®

Mix together the vinegar, oil, salt and pepper. Dice the radishes, cut the chive into small pieces, mix into the dressing.

Cut the woody ends off the asparagus. Cut the asparagus into 1.5 cm long pieces. Cook in boiling salted water for 3 minutes, refresh in cold water.

Cut the Emmentaler AOP into small cubes. Separate the eggs. Place the egg yolk, asparagus, diced cheese, saffron, salt and pepper in a bowl and mix together well. Beat the egg white until stiff and then fold it into the egg yolk mixture. Cook two omelettes from this mixture. Melt butter in two non-stick frying pans. Pour the mixture into each pan and cook over a medium heat for 10-12 minutes. Turn the omelettes over using a plate. Melt some more butter, return the omelettes to the pan and finish off the cooking process in 5-8 minutes.

Serve the omelettes with radish vinaigrette dressing.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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