Asparagus Omelette Recipe
Dec 3, 2006
If you don't have pale yellow, nutty-flavored Gruyere cheese, substitute the same amount of shredded Swiss or Jarlsberg, or a few shavings of fresh Parmesan.
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Cook Time: 0 hours 10
Total Time: 0 hours 15
coarsely ground black pepper
1/2 c. water
4 tsp. butter or margarine
Parsley sprigs for garnish
- 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 cheese with pepper.
- To make Omelets:In medium bowl, with wire whisk, beat eggs, water, and salt. 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.
- *For lighter omelets, substitute 4 large eggs and 8 large egg whites.
Video: Asparagus Omelette | By Kevin Benach
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Date: 01.12.2018, 22:32 / Views: 83285