Asparagus And Fontina Cheese Omelet Recipe

1. 1

   Place asparagus in a 10 inch skillet with water to cover.

2. 2

   Bring to boil.

3. 3

   Reduce heat to medium and cook 5 min or possibly till asparagus are tender.

4. 4

   Drain and set aside.

5. 5

   Dry skillet.

6. 6

   Beat Large eggs with dill, cream, salt and pepper.

7. 7

   Heat butter in skillet.

8. 8

   Pour in egg mix and heat till Large eggs are almost set, 1 to 2 min.

9. 9

   Lift up cooked egg to allow raw egg to flow to bottom of skillet and cook.

10. 10

    When omelet is glistening and slightly undercooked, sprinkle with cheese and top with asparagus spears.

11. 11

    Cook 1 minute longer.

12. 12

    Fold omelet in half and ease from skillet.

13. 13

    Cut in half.

* Per serving · 4 servings · Values may vary.

No additional tips available.