ASPARAGUS OMELETTE OR SCRAMBLE

Ingredients

• ¼ cup water

• 12 spears asparagus

• 8 eggs

• 4 Tbsp. water

• Pinch of salt and a grind of fresh pepper

• 3 Tablespoons fresh chives, minced

• 2 Tablespoons high-heat cooking oil (vegetable, avocado, sunflower, coconut)

• 4 cups fresh spinach, washed

• ¼ cup cheese

Instructions

• In a medium bowl, whisk the eggs, 4 tablespoons water, salt, pepper, and chives until mixture is a bit foamy.

• If making individual omelettes:

  • Begin by blanching the asparagus. Wash the asparagus thoroughly, and trim the ends if they appear tough. Bring the water to a simmer in a shallow saute pan and add the asparagus. Cover and cook for 2 minutes, or until the spears are bright green and tender. Drain, remove from pan, and set aside.

  • Heat an 8 inch non-stick pan over medium heat. Add a teaspoon of oil and then add ¼ of the egg mixture. Stir gently, scraping the sides. When the omelette begins to set, loosen it by shaking the pan, or with a rubber spatula. Flip the omelette, and top with one cup of spinach, 3 asparagus spears, and a few tablespoons of the cheese. Fold the omelette in half over the filling, and slide onto a plate. Repeat with the remaining 3 omelettes.

• If making a scramble:

  • cut the asparagus into 1 inch pieces. Heat the oil in a large non-stick skillet over medium heat and add the asparagus. Saute for 1 minute.

  • Pour in the eggs. Stir until just barely set, and add the spinach and cheese. Cook a minute longer and serve.

from Beth Jones’ Asparagus Omelette or Scramble recipe