Weekends are for omelettes. Comfy pajamas, sleeping in, binge-watching your favorite TV series… and omelettes. You can fill them with almost anything you like: meat, cheese or vegetables — or all three. I love asparagus so this one’s a favorite of mine.
5 thin asparagus stalks, trimmed
4 tablespoons salted butter
4—5 cherry or grape tomatoes, chopped
ground black pepper
sour cream or salsa, for garnish
large (12-inch) skillet
large (5-quart) mixing bowl
whisk or fork
1. In skillet over medium heat, sauté asparagus in 2 tablespoons of butter until tender — about 10-15 minutes. Remove asparagus from pan and set aside.
2. Add remaining butter to pan. Whisk eggs in bowl until well blended.
3. Pour beaten eggs into skillet. Cook until eggs begin to set — about a minute or two.
4. Cover half of the eggs with sautéed asparagus and chopped tomatoes.
5. Slip spatula a little more than halfway under the bare side of the eggs and, in one swift motion, flip that half over the vegetables. Press down gently with spatula.
6. Continue cooking eggs 2 more minutes, or until they reach desired doneness.
7. Season with salt and pepper.
NOTES & TIPS
• An alternative to sautéing the asparagus: Cook in vegetable steamer until fork tender.