Asparagus, Mushroom and Cheese Omelet With Herbs |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave. Ingredients:
2 -3 large eggs |
1 tablespoon water |
1 dash ground black pepper |
1/8-1/4 teaspoon finely chopped fresh thyme |
3 -4 asparagus spears, lightly steamed |
1 -2 italian brown button mushroom, in 1/4-inch thick slices, lightly steamed |
2 tablespoons unsalted butter |
1/4 cup shredded cheddar cheese |
1 sprig fresh thyme, for garnish (optional) |
Directions:
1. Heat medium skillet over medium-high heat for a minute or two, until hot.
2. Reduce heat to medium and add the butter, swirling to coat the bottom of the pan evenly.
3. In a small bowl, use a fork to whisk together the eggs with the water and the pepper.
4. When butter is melted and sizzling, pour the egg mixture all at once into the pan.
5. Place the asparagus in one layer over the eggs, and place the sliced mushrooms down the center, sprinkle evenly with thyme.
6. Reduce heat to low, cover and cook over low heat for about 3 minutes, until omelet is almost completely set.
7. Sprinkle evenly with the cheese, cover pan, and continue to cook over low heat for another minute or two, until cheese is melted and omelet is set.
8. Off the heat, and use a wide spatula to carefully fold omelet in half.
9. Gently slide omelet out of the pan and onto a warmed plate. Drizzle with any remaining melted butter in the pan.
10. Garnish with a sprig of thyme.
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