Simple Asparagus Omelet

There’s nothing better than spring asparagus fresh from the garden. A simple omelet highlights this seasonal treat and makes a perfect Sunday breakfast or light supper.

Snap off the bottoms and slice asparagus spears diagonally with a very sharp knife. Saute slices quickly in olive oil or butter until they turn a bright green. Mix eggs with a little milk and pour over the asparagus in the pan. Cook undisturbed for a few minutes, then finish off under the broiler.

If you would like, grate some parmesan reggiano or crumbled feta cheese over the top before the broiler phase. Sprinkle with salt and pepper and enjoy the flavors of spring.

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