When I first went about making this, I wanted to slightly fancify it by folding everything inwards. It certainly makes for a nice presentation. I love asparagus and its a perfect addition to omelettes.
What you need:
5 Asparagus spears, ends removed 2 Eggs 2 Tbsp milk 2 tsp butter 1 Clove garlic, minced 2 Scallions, chopped Ground black pepper 1/4 Cup red bell pepper, chopped 1/4 Cup shredded cheddar or crumbled goat cheese Parsley flakes |
Instructions:
Bring a pot of water to a boil. Add asparagus and boil 3-5 minutes. strain and set asparagus aside. In a bowl, whisk eggs and milk until light and fluffy. Melt butter in a skillet over medium heat. add garlic and onion to skillet and sauté for 30 seconds. Add eggs to skillet and while cooking, move cooked egg with a spatula towards the center, so uncooked egg can take its place and continue to cook. Season omelette with pepper. When almost fully cooked, add asparagus and vegetables to center of omelette and top with cheese. Fold omelette sides inwards, cook another 30 seconds to 1 minute and serve up. |