Asparagus Omelet (Omelette Aux Asperges) Recipe

1. 1

   Steam asparagus till crisp-tender, about 5 min.

2. 2

   Drain.

3. 3

   Whisk Large eggs, grated Parmesan cheese, 1/2 tsp.

4. 4

   salt and 1/4 tsp.

5. 5

   pepper in large bowl to blend well.

6. 6

   Saute/fry bacon pcs in heavy large nonstick skillet over medium-high heat till golden, about 3 min.

7. 7

   Add in sliced green onions and saute/fry till onions are translucent/soft, about 3 min.

8. 8

   Add in cooked asparagus; saute/fry till heated through.

9. 9

   Reduce heat to medium.

10. 10

    Spread asparagus mix in single layer in skillet.

11. 11

    Pour egg mix over asparagus.

12. 12

    Cook till Large eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 min.

13. 13

    Tilt skillet and slide omelet out onto plate, folding omelet in half.

14. 14

    Cut omelet into wedges and serve.

15. 15

    This recipe yields 6 servings as an appetizer.

No additional tips available.