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Spring Vegetable Omelette

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springomelette.jpgServes 1

2 eggs
3-4 asparagus, a couple tablespoons sliced
1 Tablespoon butter
1 Tablespoon shredded Jarlsberg cheese
pinch of dill, frozen Daregal works great

Beat the eggs in a small bowl until foamy. Thinly slice the tips and about half of the asparagus stems, about 1/3 cup total. Heat a non-stick pan and add a splash of water and the asparagus; simmer until the asparagus is tender, about 2 minutes. Drain the asparagus and set aside. Wipe the pan clean. Add the butter to the pan and heat over medium low heat until melted. Pour in the beaten eggs, swirl to cover the pan with the beaten eggs and let set slightly. Sprinkle the asparagus and cheese on the eggs and cook until barely dry, then flip onto a plate and serve.

Enjoy!

 

- Recipe courtesy of Amy Sherman

 

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