Asparagus Omelette Recipe

Ingredients for Asparagus Omelette

• 1 pound asparagus
• 2 cups water
• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• Garlic Clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Manchego cheese (or cheddar, Monterey Jack, or mozzarella)
• 6 large eggs
• Juice of 1/2 lemon
• Tomatoes

How to Make Asparagus Omelette

1. Wash 1 pound of asparagus and trim the ends. Cut into 1-inch pieces.
2. Bring 2 cups of water to a boil in a medium saucepan. Add the asparagus and cook for 2-3 minutes, or until tender-crisp.
3. Drain the asparagus and set aside.
4. Heat 1 tablespoon of olive oil over low heat in a 12-inch nonstick skillet.
5. Add 1/2 cup of chopped yellow onion and 2 cloves of minced garlic. Cook until softened, about 5 minutes.
6. Stir in the cooked asparagus, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 cup of grated Manchego cheese (or your preferred cheese).
7. In a separate bowl, whisk 6 large eggs together.
8. Reduce the heat to low and pour the beaten eggs into the skillet over the asparagus mixture.
9. Do not stir. Cook, covered, for 15-20 minutes, or until the omelette is set and lightly golden brown on the bottom.
10. Carefully slide the omelette onto a plate.
11. Slice into 4 portions and sprinkle with the juice of 1/2 lemon.
12. Garnish with slices of 1/2 cup of fresh tomato and serve immediately.