Asparagus And Egg Omelet

Gently slide the omelet out of the skillet. Fold the unfilled half of the eggs over the asparagus and cheese.

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To make the first omelette heat one tablespoon of the feta marinating oil in an ovenproof 18cm non-stick frying pan over high heat.

Asparagus and egg omelet. Melt butter in same skillet over medium heat. Put a steamer on to boil then steam the asparagus for 8 minutes or until tender and drain. Slice in half lengthways then set aside.

Do not add salt as it will break down the froth. Add shallot and cook stirring until softened about 5 minutes. Pour over asparagus and cheese.

Asparagus 6 to 8 thin stalks is perfect. Add half the asparagus and cook for 30 seconds to soften. Place the asparagus in one layer over the eggs and place the sliced mushrooms down the center sprinkle evenly with thyme.

Reduce heat to low cover and cook over low heat for about 3 minutes until omelet. Ricotta this helps make our. Top evenly with cheese.

Transfer shallot to a bowl. Eggs 2 large eggs make one perfect omelet. Add eggs half-and-half salt and pepper.

And blend with a fork. Whisk the egg yolks in a large bowl. Bring a pot of salted water to the boil cook the asparagus for 2 minutes then drain and refresh under cold water.

Whisk the egg whites until frothy but not forming peaks. The mixture should be pourable. Season to taste while still warm.

Arrange the asparagus spears on half of the eggs in skillet. Use a knife to trim the woody ends where the green turns to white or purple. When butter is melted and sizzling pour the egg mixture all at once into the pan.

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