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Asparagus Omelet

Chef admin | Restaurant

If you don't have pale yellow, nutty-flavored Gruyère cheese, substitute the same amount of shredded Swiss or Jarlsberg, or a few shavings of fresh Parmesan.

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 10 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Egg Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 1/2 tsp. Salt
      8 lg. Eggs
      1/8 tsp. ground Black pepper
      1 cup shredded Gruyère cheese
      1 lb. trimmed Asparagus
      4 tsp. Butter or margarine
      For garnish Parsley sprigs

    Directions

    1. 1) Prepare Filling: In deep 12-inch skillet, in 1 inch boiling water, heat asparagus to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, just until tender. Drain asparagus; rinse with cold running water to stop cooking. Sprinkle pepper over cheese.

      2) To make Omelets: In medium bowl, with wire whisk, beat eggs, salt, and 1/2 cup cold water. For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon margarine or butter over medium-high heat. Pour in 1/2 cup egg mixture; cook until set (about 1 minute), gently lifting edge. Sprinkle one-fourth of cheese mixture on half of omelet; top with one-fourth of asparagus spears. Fold over other half of omelet; slide onto plate. Repeat to make 4 omelets in all.

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