Asparagus Parmigiano-Reggiano Cheese and Spinach Omelet

Submitted by Potagekempcc

"A healthy omelet with Sautéed Baby Spinach, Asparagus Tips, Fresh Herbs and Parmigiano Reggiano Cheese."

 

• Ready In: 13mins
• Ingredients: 12
• Serves: 1

ingredients

• 3 jumbo eggs (Brown)
• 1 tablespoon heavy cream
• 1 pinch fine sea salt
• 1 pinch white pepper
• 1 tablespoon unsalted butter
• 1 cup baby asparagus (Blanched & Tips Chopped)
• 1 cup Baby Spinach (Blanched)
• 1 fresh garlic clove (Minced)
• 2 tablespoons flat leaf parsley (Chopped)
• 2 tablespoons chives (Chopped)
• 3 tablespoons parmigiano-reggiano cheese (Grated)
• 1 heirloom tomato (Brandy Wine, Sliced 1/4-thick)

directions

1. In a small bowl whisk eggs, heavy cream, sea salt and white pepper.
2. In a 8-inch omelet pan, melt butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
3. Add asparagus, spinach, garlic, parsley and chives. Cook 2-3 minutes or until eggs set-up and flip omelet over.
4. Flip omelet over and carefully remove omelet from pan by folding in half and place on a warm serving plate. Sprinkle grated cheese over omelet.
5. Garnish the plate with sliced Heirloom tomatoes and Baby Asparagus.