Sunday, August 11, 2013
Asparagus and eggs are a classic combination in the morning. And, this is also a good way to use up asparagus leftover from the night before.
I based this breakfast recipe off of a more complicated version found at Vegetarian Times.
1 lb asparagus spears, trimmed and spears peeled
2 T unsalted butte
1 T red onion, minced
Melt butter in a saute pan. Meanwhile, in a separate bowl, beat eggs with a few teaspoonfuls of water.
Saute onion and asparagus until softened, about 5 minutes. Pour eggs over top and cook gently until set, all the while using a spatula to lift the edges of the omelette and let wet eggs slip underneath to cook.
When all wet egg has been moved under the omelette, gently flip the omelette and quickly cook the other side.
Serve folded in half (as a classic omelette), or, open-faced (like a frittata).