Asparagus omelette appetizer with cheese

Ingredients

• 6 eggs
• 150 g kashkaval cheese
• 2 tbsp cottage cheese
• 125 ml milk
• 3/4 tsp fine salt
• 1/2 tsp ground pepper
• 7 asparagus spears
• 250 ml water
• 1 tsp olive oil
• 1 tbsp olive oil

Preparation

1. Trim the woody part off the asparagus, cut it into pieces or leave it whole, and put it in a pan with 250 ml water, 1 tsp olive oil and 1/4 tsp fine salt. 2. Put the pan on the heat and boil the asparagus for about 8 minutes, until the water is gone. 3. In a bowl, beat the eggs with 150 g grated kashkaval, 2 tbsp cottage cheese, 125 ml milk, 1/2 tsp fine salt and 1/2 tsp ground pepper. 4. Add the asparagus to the bowl and mix well. 5. Grease a cake tin with 1 tbsp olive oil, pour in the mixture and bake at 180°C for about 15 minutes, until it browns a little on top.