Asparagus Omelet
Omelets can be somewhat daunting at first, but aren't all that hard once you have a little experience. We like to try new combinations in omelets, which makes the omelet experience so much fun. This recipe combines roasted asparagus and asiago cheese - yum! Originally served as part of: The Omelet Special.
- Ricotta Cheese and Arugula Omelet (May 12, 2004)
- Spinach Mushroom Omelet (January 28, 2005)
Ingredients
- 1 cup onions (chopped)
- 1 teaspoon olive oil
- 3 spears leftover roasted asparagus (sliced thin)
- 1/2 cup tomatoes (chopped and sprinkled with salt)
- salt & pepper
- 1 cup Asiago cheese (grated with microplane)
- 1 tablespoon chopped parsley
- 6 large divided eggs
- 2 tablespoons divided water
- 2 teaspoons divided butter
Instructions
We start by cooking our onions. We heat our non-stick pan with the olive oil and then add the onions. We cook over low heat for about 15 minutes covered. We want the onions softened and tender, but not brown.
Meanwhile, we get all our ingredients for the omelets ready. In two bowls we divide the chopped asparagus, tomatoes, and cheese. When the onions are done, we divide these also into the two bowls.
In another bowl, we whisk 3 eggs, 1 tablespoon of water, 1 teaspoon of parsley, and some salt and pepper. We heat the non-stick pan with a teaspoon of butter over medium heat. When the butter is melted and has foamed, we pour in our beaten eggs. Using a rubber spatula, we push the cooked egg toward the center of the pan until the eggs start to set. When the eggs are almost set, we add the ingredients from one of the asparagus bowls down the center of the pan. We fold the omelet in half, wait a minute, and then slide the omelet to the edge of the pan, and turn the omelet out onto a warmed serving plate. We repeat this for the second omelet and serve both sprinkled with the remaining parsley.
Ingredients
- 1 tsp olive oil
- 1 cup onions (chopped)
- 3 spears leftover roasted asparagus (sliced thin)
- ½ cup tomatoes (chopped and salted)
- 1 cup Asiago (finely grated)
- 3 large eggs
- 1 tbsp water
- 1 tsp parsley (chopped)
- salt and pepper
- 1 tsp butter
- 3 large eggs
- 1 tbsp water
- 2 tsp parsley (chopped, divided)
- 1 tsp butter
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Heat the oil in a nonstick pan, add the onions, cover, and cook on low about 15 minutes, until soft but not brown.
Kid job
Meanwhile, divide the asparagus, tomatoes and cheese between two bowls. Add half the cooked onions to each.
Kid job
Whisk the eggs, water, parsley, salt and pepper in a bowl.
Grown-up
Melt the butter in the nonstick pan over medium heat. When it foams, add the eggs and push the cooked edges toward the center with a rubber spatula until nearly set. Spoon one bowl of filling down the center, fold in half, wait 1 minute, and turn out onto a warm plate.
Grown-up
Make the second omelet the same way and sprinkle both with the rest of the parsley.