Sunday Brunch: Lazy Asparagus Omelet Recipe

1. 1

   Bring a medium saucepan of water to a boil over high heat.

2. 2

   Cut the tips of the asparagus spears into 3-inch lengths; then cut the remainder of the spears into 1/4-inch thick slices. Cook the asparagus in the boiling water for 30 seconds, or just until it becomes bright green. Drain the asparagus and submerge it in a large bowl of ice water until cool; drain again.

3. 3

   Preheat the broiler.

4. 4

   Using a fork, whisk the eggs, salt, and pepper in a large bowl to blend well.

5. 5

   Melt the butter in a 12-inch nonstick ovenproof saute pan over medium heat, swirling the pan to coat it with the butter. Add the eggs and asparagus, and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to overstir the omelet).

6. 6

   As the omelet begins to set, give it one last gentle stir. Then scatter the cheese slices over the top. Place the pan under the broiler and cook for about 1 minute, or until the omelet is set on top and the cheese has melted. Using the silicone spatula, loosen the omelet from the pan, slide it onto a platter, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.