Asparagus Omelette 2019
Mill City Cooks

Asparagus Omelette or Scramble

By: Beth Jones

This is the perfect 5-10 minute dinner! Kids love it, and it can easily be changed into a scramble so that your kids can cook it for themselves and you! Change up the veggies as the season changes and different produce is available. Serve it with a salad or a few slices of baguette, and you’ll be out the door for soccer or baseball practice in no time! Serves 4.

Ingredients

  • ¼ cup water
  • 12 spears asparagus
  • 8 eggs
  • 4 Tablespoons water
  • Pinch of salt and a grind of fresh pepper
  • 3 Tablespoons fresh chives, with flowers, minced
  • 2 Tablespoons sunflower oil
  • 4 cups fresh spinach, washed
  • ¼ cup local cheese

Method

For 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. Pour off the excess water and set aside.

In a medium bowl, mix the eggs, 4 tablespoons water, salt, pepper and chives. If making individual omelettes, heat an 8 inch non-stick pan over medium high heat. Add a teaspoon of toil 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.

For Scramble

If making a scramble, skip blanching the asparagus spears, and cut into 1 inch pieces. Heat the oil in a large non-stick skillet over medium heat and add the asparagus. Saute for 1 minute and then pour in the eggs. Stir until just barely set, and add the spinach and cheese. Cook a minute longer and serve.