Day one of our “stay-cation!” I’ll be posting little photo albums of our adventures as the week unfolds, and be sprinkling a few recipe posts in for good measure. On with breakfast! …..
I’ve been having fun trying new egg recipes in my kitchen. Quiches, Bennys, and omelettes! As I said in a recent post on how to make an Herb Garden Omelette, the key to a wonderful omelette is to use a good quality non-stick skillet and fresh organic ingredients whenever possible. They only take about 10 minutes from start to finish. The star of the show this time is really fresh, tender asparagus and sharp cheddar cheese.
Assemble all of your ingredients before you start so you’re not running around the kitchen looking for ingredients while the omelette is cooking. Use two eggs for a single serving omelette or 4 eggs if you’re making an omelette to share.
2 to 4 eggs
8 pieces of asparagus, trimmed and steamed until just tender
fresh chives, snipped
onion, coarse chopped
extra sharp cheddar cheese, grated (or your favorite)
a piece of bacon, fried and crumbled
Lawry’s seasoned salt, to taste
freshly ground black pepper, to taste
2 teaspoons olive oil for the pan
Cut up the chives into little pieces using a kitchen shears. Heat the olive oil in the skillet and roll it around in the bottom of the pan so the entire bottom is coated. Beat your eggs along with a Tablespoon of water for every two eggs used. Pour the eggs into the hot pan, shifting the pan around so the eggs evenly cover the bottom. Place the skillet back on the burner and adjust the heat to a medium temperature. When the eggs are almost done cooking (almost dry on top), sprinkle the filling ingredients evenly over the eggs and lay the asparagus spears evenly down one side of the omelette. When the cheese is melted, fold in half using a spatula. Carefully slide out onto a pretty plate and serve. We love our asparagus omelettes drizzled with a little fresh Hollaindaise sauce.