Friday, July 18, 2008

Asparagus Omelet

This easy omelet made with canned asparagus spears is ideal for a quick cooked breakfast, light meal or snack. Recipe serves 1.


2 eggs
1 tablespoon water
1 teaspoon melted butter
3 drained canned asparagus spears


1. Warm an omelet pan over very low heat.
2. Lightly mix the eggs and water in a bowl. Brush the pan with butter, raise heat and pour the egg mixture into the pan. Tip the pan so that the mixture coats it evenly.
3. Gently drag the uncooked egg mixture to the center with a spatula as the omelet starts to set, allowing uncooked mixture to flow to the edges.
4. When the top of the omelet is set, place the asparagus spears across the center. Flip the outer edges over in turn to cover the asparagus. Using the spatula, slide the omelet onto a serving plate. Serve immediately.

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