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Asparagus and Cheese Omelet Recipe

French · Main course · 15 min total

A light and fluffy omelet filled with tender asparagus and melted cheese, perfect for a quick breakfast or brunch.

Ingredients

• 2 large eggs
• 1 tablespoon milk
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 4 asparagus spears, trimmed and cut into 1-inch pieces
• 1/4 cup shredded Gruyère or Swiss cheese

Instructions

1. In a small bowl, whisk together eggs, milk, salt, and pepper until frothy.
2. Bring a small pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes until bright green and tender-crisp. Drain and set aside.
3. In a nonstick skillet over medium heat, melt butter. Pour in egg mixture and let cook undisturbed for 30 seconds until edges start to set.
4. Using a spatula, gently push cooked edges toward the center, tilting pan to let uncooked egg flow to the edges. Repeat until omelet is mostly set but still moist on top.
5. Arrange asparagus and cheese over half of the omelet. Fold the other half over the filling. Cook for 30 seconds more, then slide onto a plate. Serve immediately.

Tips

• For a richer flavor, use a combination of Gruyère and Parmesan.
• Add a sprinkle of fresh herbs like chives or parsley before serving.
• If you prefer a well-done omelet, cook an additional 30 seconds after folding.

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