Asparagus Omlet
10 oz. asparagus cut into 1/3-inch pieces
6 large eggs
1/3 c. finely grated Parmesan cheese
1/2 tsp salt
1/4 tsp ground black pepper
4 bacon slices cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced
Steam asparagus until crisp-tender (about 5 minutes). Drain. Whisk
eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon
pepper in large bowl to blend well.
Saute bacon pieces in heavy large nonstick skillet over medium-high
heat until golden brown about 3 minutes. Add sliced green onions and
saute until onions are translucent about 3 minutes. Add cooked
asparagus, saute until heated through. Reduce heat to medium.
Spread asparagus mixture in single layer in skillet. Pour egg mixture
over asparagus. Cook until eggs are very softly set tilting skillet,
gently running rubber spatula around edges and allowing uncooked egg
portion to flow underneath--about 4 minutes. Tilt skillet and slide
omelet out onto plate--folding omelet in half. Cut into wedges.
Makes six appetizer servings.
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