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Omelette with Asparagus with Jarlsberg Cheese

Use asparagus to create a spring omelette!
Course Breakfast
Keyword asparagus, breakfast, omlette
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 18 minutes

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.