asparagus omelete

2 Servings
4 eaches Asparagus spears
4 eaches Eggs
1 each Tomato, chopped
  Salt and peper to taste
2 tablespoons Butter
2 tablespoons Chopped onion
½ teaspoon Minced garlic
2 eaches Whole asparagus spears

Steam or boil asparagus for 1 minutes until tender crisp. Slice 2 asparagus spears on the diagonal. Leave remaining 2 whole. Beat eggs slightly. Add sliced asparagus, tomato, salt and pepper. Heat butter in skillet, add onion and garlic, and cook until onion is transparent. Stir in egg mixture, and cook until semisolid. Place whole asparagus spears in the center of omelet, and fold in half.

Cover and cook over low heat 1-2 minutes. Serves 2. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.

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