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Serving and Prep Info
Serves: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
Start by cooking onions. Heat our non-stick pan with the olive oil and then add the onions. Cook over low heat for about 15 minutes covered. We want the onions softened and tender, but not brown.
Meanwhile, get all ingredients for the omelets ready. In two bowls we divide the chopped asparagus, tomatoes, and cheese. When the onions are done, divide these also into the two bowls.
In another bowl, whisk 3 eggs, 1 tablespoon of water, 1 teaspoon of parsley, and some salt and pepper. Heat the non-stick pan with a teaspoon of butter over medium heat. When the butter is melted and has foamed, pour in our beaten eggs. Using a rubber spatula, push the cooked egg toward the center of the pan until the eggs start to set. When the eggs are almost set, add the ingredients from one of the asparagus bowls down the center of the pan. Fold the omelet in half, wait a minute, and then slide the omelet to the edge of the pan, and turn the omelet out onto a warmed serving plate. Repeat this for the second omelet and serve both sprinkled with the remaining parsley.
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.
Rog & Jim
Toronto Downtown Bed and Breakfast
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