Asparagus Omelet Recipe

[vindiesel]

Asparagus Omelet Recipe
Ingredients
Filling
1 pound asparagus, trimmed
4 ounces Gruyere cheese, shredded (1 cup) - see notes
1/8 teaspoon coarsely ground black pepper

Omelets
8 large eggs (see notes)
1/2 teaspoon salt
4 teaspoons margarine or butter
Parsley sprigs for garnish


Instructions
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.


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.


Yield: 4 servings


Per serving: Calories: 310, Total Fat: 23.0 g, Saturated Fat: 9.0 g, Cholesterol: 457.0 mg, Sodium: 540 mg, Carbohydrates: 3 g, Protein: 23.0 g


Notes: If you don't have Gruyere cheese, substitute the same amount of shredded Swiss or Jarlsberg, or a few shavings of fresh Parmesan. For lighter omelets, substitute 4 large eggs and 8 large egg whites.

[conradh]

cooked this morning. off the chain