Asparagus and Jack Omelet

© Katherine Stetson

A great use for leftover grilled or roasted asparagus.  Top with fresh chives or any other available fresh herb.

For each omelet:

  • 2 eggs
  • 1 teaspoon milk
  • freshly ground pepper, to taste
  • 1/3 cup cooked asparagus, cut into ½ inch pieces
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • ¼ cup grated Monterey Jack cheese
  • 1 teaspoon fresh chives

Melt butter with olive oil in a small nonstick skillet over medium-medium high heat.  Add asparagus pieces and cook until heated.  Whisk eggs with milk and pepper until frothy and add to skillet.  Use a rubber spatula to gently push egg edges towards center, letting loose eggs run into the empty space.  Sprinkle on the Jack cheese.

When omelet is cooked to desired doneness, fold in thirds and plate.  Sprinkle with chives and sea salt and freshly ground pepper.

Copyright © Katherine Stetson, all rights reserved.