CHEESE TOPPED ASPARAGUS FILLED OMELET RECIPE

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INGREDIENTS: 1 (10 oz.) pkg. frozen whole asparagus spears 3 Tbsp. butter 4 eggs 2 Tbsp. water 1/2 tsp. salt 1/8 tsp. pepper 3 Tbsp. grated Swiss cheese DIRECTIONS: 1. Prepare asparagus according to package directions, drain, cut stalks in half and return to saucepan. Toss with butter, cover and keep warm. 2. Beat eggs, water, and seasonings with a wire whisk to blend. Mixture should not be too frothy. Put an ungreased 10 inch heavy skillet or omelet pan over high heat. (Pan is the right temperature when a drop of water sizzles immediately. ) Add butter until bubbly and swirl pan around until whole surface is buttery. Quickly add egg mixture. As omelet sets, lower heat, loosen edges with spatula; tilt pan and let uncooked portion run underneath. Loosen and tilt until omelet is nearly dry on top, golden brown on bottom. Cover half the omelet with asparagus, fold; slide to plate and top with cheese. Serves two. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes