Fresh Asparagus Omelet
3 large brown eggs, beaten
1 medium green pepper
1 medium green pepper
6-8 fresh picked asparagus spears
½ tsp celery salt
¼ tsp fresh ground pepper
¾ cup shredded cheddar or mozzarella cheese
1 medium onion, diced
½ tsp celery salt
¼ tsp fresh ground pepper
¾ cup shredded cheddar or mozzarella cheese
1 medium onion, diced
1 Tbsp bacon bits
Heat non-stick fry pan to over medium high heat. Dice the green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes). Add asparagus and sauté a few minutes longer.
Heat non-stick fry pan to over medium high heat. Dice the green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes). Add asparagus and sauté a few minutes longer.
Remove from pan, set aside; wipe the pan clean with paper towel. Spray with non cooking oil and heat over medium high heat. Add fresh ground pepper to egg mixture and pour into pan. Using spatula, pull egg mixture carefully toward you to let uncooked portion drain off cooked portion. Once you have all of the egg cooked, layer ½ cup cheese, onion, green pepper and asparagus mixture onto the highest side of the egg mixture. Sprinkle with bacon bits and top with more cheese. Carefully fold the egg over with spatula and let stand five minutes before serving.
Serves 2
© Crackerberries 2013
