Easy Asparagus Omlet

By Jomamma

Ingredients

• 15 thin asparagus spears, tough ends trimmed
• 1/2 tsp olive oil
• 12 large eggs
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 Tbsp unsalted butter
• 2 ounces Fontina or Gouda cheese, shaves into thin slices

Preparation

Step 1

Preheat broiler. Cut asparagus tips into 3-inch lengths, then cut remaining asparagus stalks on slight diagonal into 1/4-inch thick slices.
Toss asparagus tips in small bowl with oil to coat. Whisk eggs, salt and pepper in a large bowl to blend well.
Melt butter in a 12-inch-diameter nonstick, ovenproof saute pan over medium heat, swirling pan to coat it with butter. Add asparagus slices and saute 1 minute. Add eggs and gently stir with a silicone spatula, lifting cooked egg off bottom of skillet and stirring it into uncooked portion. Be careful not to over-stir omelet. As omelet begin to set, give one last gentle stir, then lay cheese slices and asparagus tips over omelet. Place pan under broiler and cook for about 1 minute, or until omelet is set on top and cheese melts. Using silicone spatula, loosen omelet from pan and slide it onto a platter. Cut omelet into wedges and serve.