My mum always served sweet omelettes. Prepared with strongly whisked egg whites and mixed with yolk and a bit of flour (reportedly it is called French muslin omelette) they were served with cherry confiture, cream and raspberry juice.

The omelettes were known in ancient Rome, but it was the French that honed them and diversified their taste. They made their way to Poland thanks to Maria Sobieska, who shared them during her numerous journeys around the country.

My daughter likes omelette with green peas and smoked salmon, and my son likes them with ham and cheese the most. Today I prepared for myself an omelette with asparagus and Parmesan.

Ingredients:
2 eggs
2 tablespoons of milk
1 tablespoon of flour
3 asparaguses
2 tablespoons of Parmesan
1 tablespoon of butter
salt and pepper

Clean the asparaguses and cut them into 2 cm pieces. Set aside the top pieces. Boil 0.5 litres of water with salt and sugar. Put the pieces of asparagus (without the tops) into a saucepan and boil for 4 minutes, add the tops and boil for another 3 minutes. Take the asparagus out of the boiling water and immerse it in cold water. Whisk the eggs with milk, add the flour and parmesan. Spice it up with salt and pepper. Melt the butter in a pan. Pour the egg mass into it and fry for a while at medium heat. Arrange the asparagus on the top and fry it. Remove the omelette from the pan and double up when the eggs are slightly hard. Turn the omelette upside down and fry for a few seconds if you like stronger fried eggs. Decorate a plate with the basil leaves and cherry tomatoes.

Enjoy your meal!