Asparagus and Jarlsberg Cheese Omelette
Omelette with Asparagus with Jarlsberg Cheese
Use asparagus to create a spring omelette!
Equipment
- 1 nonstick fry pan
- 1 bowl
- 1 spatula/turner
- 1 whisk
- 1 cutting board
- 1 chef's knife
Ingredients
- 3 Large eggs
- 1 pinch Salt and pepper
- 1/4 cup Jarlsberg cheese
- 1 tbsp Salted butter
- 2 spears Asparagus
Instructions
- Gather all ingredients
- Julienne cut the asparagus and saute lightly in butter.
- Add asparagus to the remaining ingredients, only use half of the cheese.
- Whisk mixture until the eggs are homogenous/uniform.
- Melt butter in the pan.
- Add in egg mix and swirl the pan until the eggs cover the bottom of the pan.
- Cover pan, then cook over medium heat until the eggs start to set.
- Once the egg mix begins to firm up, swirl the pan a bit so any uncooked eggs will continue to firm.
- About 5-6 minutes after cooking, or when the omelette is mostly set, carefull flip the omelette (like a pancake!) then turn off the heat.
- Put the remaining cheese over the omelette.
- As the cheese begins to melt, fold the egg in half to make an omelette!
Notes
Consider adding some crisp bacon and sautéed shitake mushrooms for added dimension.
