Stress Free Cooking by Barbara Seelig Brown

E-mail: barbara@stressfreecooking.com

Asparagus and Garden Herb Omelette

Serves 1

Ingredients:
3 large eggs
Pinch of fine sea salt
A few grindings of freshly milled black pepper
1/4 cup of your favorite herbs — I used basil, chives, and Italian parsley
A few spears of fresh asparagus — lightly sauteed or steamed
1/4 cup shredded Gruyere cheese
1 small pat butter

Equipment:  eight-to-nine-inch saute or fry pan, a wire whisk, a bowl large enough to hold eggs and give you room to whisk, a pan to cook asparagus, a chef’s knife and cutting board to chop fresh herbs

To make the omelette:
Cook the asparagus — you can saute it or steam it.  
To saute, place a drop of  extra virgin olive oil in a saute pan, add asparagus and cook until fork tender.  To steam, place in a pan with a small amount of water, cover and cook until fork tender. Set aside while preparing omelet.
Crack eggs on a flat surface and then break into a bowl.  Season with salt and pepper. Whisk until the eggs seems light and frothy.  Add herbs. Whisk again until well blended.
Place butter in saute pan.  
Heat to medium and melt butter. Swirl the butter to coat the bottom of pan evenly.  
Add eggs.  Cook slowly on medium until eggs begin to set.  As the eggs set, lift the edge of the eggs, tilt pan and allow the uncooked eggs from the top of the omelette to flow underneath the cooked eggs.  
Once the egg mixture is almost  cooked, place asparagus on one half of the omelette.   
Sprinkle cheese over asparagus. Fold the other half over the asparagus. Let this cook until no liquid egg is present.
Garnish with additional cheese and chopped herbs, if desired.
 
Add a Tomato & Basil Salad
I use  baby Roma tomatoes that I cut in half, add some chopped basil, salt and pepper and toss it with a few drops of extra virgin olive oil. This is a good place to use your best olive oil.