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Ingredients (serves 4)
10 ounces fresh asparagus, trimmed and
cut into 1-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
4 green onions (white parts only), thinly sliced
Preparation
Steam asparagus until crisp-tender, about 5 minutes. Drain and set
aside.
Whisk eggs, grated Parmesan cheese, ½ teaspoon salt and ¼ teaspoon
pepper in large bowl to blend well. Set aside.
Add sliced green onions and cook until onions are translucent, about
3 minutes.
Add cooked asparagus; cook until heated through. Reduce heat to
medium. Spread the asparagus mixture in single layer in skillet.
Pour egg mixture over asparagus. Cook until eggs are very softly
set, tilting skillet, gently running rubber spatula around edges and
allowing uncooked egg portion to flow underneath, about 4 minutes.
Tilt skillet and slide omelette out onto plate, folding omelette in
half. Cut omelette into wedges and serve.
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