Asparagus and Parmesan Omelet
This is a favorite omelet of ours. Sometimes I ditch the asparagus and add different types of cheese including feta, monterey jack, cheddar or a combination of the cheeses.
- 5 thin or medium stalks asparagus, trimmed
- 4 large or extra-large eggs
- Salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon low-fat milk
- 1 tablespoon plus 1 teaspoon freshly grated Parmesan
- 1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- Steam the asparagus until tender, about 5 minutes.
- Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and pepper to taste (about 1/8 teaspoon salt) and 2 teaspoons milk. Whisk 2 teaspoons of the Parmesan and half the herbs into the eggs and mix well.
- Heat a pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, sprinkle half the asparagus down the middle of the eggs, then jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Cook for a minute or two longer. Tilt the pan and roll out onto a plate.
- Repeat with the remaining eggs, Parmesan herbs, and asparagus, and serve.
Source: Martha Rose Shulman – New York Times Cooking – Asparagus and Parmesan Omelet