2 teaspoons olive oil
3 asparagus stalks
35 grams bacon
1 tablespoon grated manchego cheese
Turn the oven grill on, at the highest setting.
Boil water for the asparagus. Break off any woody ends, and cook for three minutes. Immediately transfer to a bowl of cold water, to stop the cooking.
Fry the bacon until crispy, and drain.
Beat the eggs with salt and pepper. Heat the oil in a skillet on high heat. Add the eggs and lower the heat immediately. Fry like you would any omelet - gently move the edges that bake faster towards the center, and let the eggs run out towards the edges. When it's nearly done, arrange the asparagus, bacon and manchego on top, and pop the whole thing in the oven. Bake for 30-60 seconds, and serve right away.
courtesy of: Anne's Food, Stockholm, Sweden