Asparagus Omelette with Ricotta
Ingredients
- 6-8 thin spears asparagus (, trimmed)
- 2 large eggs
- 2 tablespoons ricotta (, divided)
- salt and freshly ground pepper (, to taste)
- 2 teaspoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped scallions (, plus more for garnish)
- 1 tablespoon pine nuts
- 1 tablespoon grated Parmesan cheese
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