This asparagus omelet recipe is rich in protein and carbohydrate and is quick to snap up in the kitchen. Serves 2.
Ingredients
- 1/2 lb of asparagus, break off tough ends
- 2 tablespoons of butter
- 1 garlic clove, sliced
- 2 medium onions, sliced
- 4 eggs, lightly beaten
- 2 tablespoons of milk
- 1/2 teaspoon of salt
- fresh basil, chopped
- salt and freshly ground black pepper to taste
Cooking Instructions
Remove the ends of the asparagus which tend to be tough and cut into 1 inch length pieces. Cook in boiling salted water for 2-4 minutes, until tender. Drain well.
Heat one tablespoon of butter in 8 inch non stick saucepan. Add the garlic and onions and saute the ingredients until soft and the moisture has evaporated.
Remove from the heat and keep the onions warm.
In a small mixing bowl, combine the eggs, milk, basil, and salt and pepper to taste.
Heat the remaining butter in the saucepan, swirling the pan around to coat the butter evenly. You will know when the butter is hot enough because it will begin to sizzle and bubble.
When ready pour in the egg mixture. Swirl the pan so the mixture coats the pan evenly.
During the cooking process, constantly fold up the cooked edges from the side of the pan to allow the uncooked egg to run underneath.
When the egg mixture is cooked, place cooked asparagus and onions on one half of the omelet, and fold the other side without vegetables over the top.
