Wednesday, September 14, 2011

Asparagus Omelette

Sometimes I like a little simplicity.  That includes a basic and simple recipe.  This omelette I just made only requires two ingredients.  Perhaps I am cheating, because I don't include oil and salt in the ingredients.  In this case, I still think it is simple enough.  When I went grocery shopping the other day, I saw some slim, elegant looking asparagus in the produce section, and thought that I should get them as we don't see them that often.  I love asparagus, not only do their colors attract me, but their crispy texture also suits my taste.  

2 eggs
1/2 cup asparagus - chopped
2 tablespoons oil
1/4 cup water
Pinch of salt
Microwave the asparagus for 45 seconds

Drain off the water


  1. Put water in a microwavable bowl and add asparagus to it.
  2. Microwave for 45 seconds.
  3. Drain off the water. Set asparagus aside.
  4. Beat two eggs with a pinch of salt. 
  5. Heat one tablespoon of oil in a frying pan over medium heat.  
  6. Pour half of the liquid egg mixture into the pan.  Spread the liquid evenly.  Lay half of the asparagus on one side of the egg when it is softly set.
  7. Fold the omelette over and cook until it is set.
  8. Place the omelette on a serving plate.
  9. Cook the last omelette with the same procedure.
  10. Save a little bit of asparagus and put them on top of the omelette.
  11. Serve immediately.
Makes one to two servings.

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