Photo and Recipe by Tod Dimmick
A fluffy omelet filled with tender crisp asparagus and savory Parmesan.
Prep time: 5 minutes
Cook time: 5-8 minutes
Yield: 2-3 omelets (depending on the size you like)
3 tablespoons olive oil, divided
12-15 asparagus tips, each about 4-5"
8-10 fresh sage leaves, coarsely chopped
4 large eggs
3 tablespoons shredded Parmesan cheese
2 tablespoons minced fresh chives
Salt and pepper to taste
Heat 2 tablespoons of the olive oil in your omelet pan or skillet over medium-low heat and cook the asparagus for 3 minutes, turning once or twice. Add the sage, stir, and cook for another minute, or until the asparagus is tender crisp. Remove asparagus from pan.
the eggs in a large bowl, then whisk in 2-3 tablespoons cold water. Add the remaining 1 tablespoon of the olive
oil the the pan. Pour in about 1/2 (or 1/3, if you want to make 3 omelets) of the egg
mixture, and allow to cook for a minute or two, or until the eggs are
mostly solid, loosening the eggs around the edges with your spatula.
Arrange half (or 1/3) of the asparagus on one side of the omelet, and sprinkle with Parmesan and chives. Using a
spatula, gently fold the opposing side over this filling. Slide or lift
your omelet onto a serving plate, and season to taste with salt and
Tips: Omelets take a little practice, but remember that the world
will not beak if your omelet does. It will be delicious, and
then you'll be compelled to keep practicing, which just makes victory
all the sweeter when one day you reach the Holy Grail - a perfect
omelet. An omelet pan has low, curved sides, and
are often nonstick, two features that enable sliding an omelet onto
your plate. If you're using a regular skillet, it's probably better to
simply lift the omelet out with your spatula.