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Asparagus Egg-stravaganza
(1 serving) Printable Version
- 3 large eggs
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4-6 spears asparagus
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2 Tablespoons diced sundried tomatoes in oil
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1/4 cup goat cheese crumbles (more to taste)
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Extra Virgin Olive Oil or unsalted butter
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salt to taste
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pepper to taste
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garlic powder to taste
Wash and trim asparagus and slice in 1/2 to 1 inch pieces on the diagonal. In nonstick pan over medium heat, saute sundried tomatoes with a little of the oil they are packed in and the asaparagus until warmed. Add additional EVOO or butter to ensure just enough oil to keep omelette from sticking.
While tomatos are heating, in separate container, beat eggs with fork. Once the tomatos and asparagus are warmed through, add eggs to pan and season liberally with salt, pepper and garlic powder.
Stir the mixture so that the tomatoes and asparagus are evenly distributed. With a spatula, occasionally lift edges of egg mix to allow uncooked egg to drain underneath, thereby cooking faster. Once omelette is retaining its shape, gently shake pan to free it from any stickage and occasionally shake omelette so it slides around the pan while it cooks.
Once Egges are nearly set but still wet, sprinkle half of omelette with goat cheese. With spatula, gently fold omelette omelette over to close. Slide onto plate. Can sprinkle with additional goat cheese as desired.
Super quick, super yummy and the red and green contrasts wonderfully with the yellow of the eggs! Especially wonderful use of asparagus.
Mr Breakfast would like to thank kadoerge for this recipe.
Recipe number 1385. Submitted 11/5/2004.
| Latest Breakfast Lover Comments for Asparagus Egg-stravaganza |
Overall Average Rating = 5 (out of 5)
By dave
| Recipe Rating (out of 5): |  |
Love the combination of flavors. A super fancy breakfast without all the effort. We did grill the asparagus for extra flavor. Thanks mr bfast.
Comment submitted: 4/25/2009 (#8018)
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