Sunday, March 27, 2011

Quick-fix Sunday: Asparagus for breakfast

Asparagus Omelet
6 spears of asparagus, chopped into 1 inch pieces
1 tbsp olive oil
1 tsp oregano
2 eggs
3 slices baby swiss
  • Heat oil in a pan. Saute asparagus with oregano until softened. Remove to a plate.
  • Whip eggs with milk. Add to pan. Cover and cook until egg has almost solidified and the bottom is golden. Flip the eggs.
  • Place a slice of swiss on egg. Add asparagus back on one side. Place another slice of cheese on top.
  • Fold egg over and hold to encourage the cheese to stick.
  • Cover omelet with one more slice of cheese. Let melt.

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