Ingredients Jump to Instructions ↓

  1. Filling:

  2. 1 pound asparagus , trimmed

  3. 4 ounces Gruyere cheese , shredded (1 cup) - see notes

  4. 1/8 teaspoon coarsely ground black pepper

  5. Omelets:

  6. 8 large eggs (see notes)

  7. 1/2 teaspoon salt

  8. 4 teaspoons margarine or butter

  9. Parsley sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Prepare Filling:

  2. In deep 12-inch skillet, in 1 inch boiling water, heat asparagus to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, just until tender. Drain asparagus; rinse with cold running water to stop cooking. Sprinkle pepper over Gruyere cheese .

  3. To make Omelets:

  4. In medium bowl, with wire whisk, beat eggs, salt , and 1/2 cup cold water. For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon margarine or butter over medium-high heat. Pour in 1/2 cup egg mixture; cook until set (about 1 minute), gently lifting edge. Sprinkle one-fourth of cheese mixture on half of omelet; top with one-fourth of asparagus spears. Fold over other half of omelet . Slide onto plate. Repeat to make 4 omelets in all.

  5. Yield: 4 servings Per serving: Calories: 310, Total Fat: 23.0 g, Saturated Fat: 9.0 g, Cholesterol: 457.0 mg, Sodium: 540 mg, Carbohydrates: 3 g, Protein: 23.0 g Notes: If you don't have Gruyere cheese, substitute the same amount of shredded Swiss or Jarlsberg, or a few shavings of fresh Parmesan . For lighter omelets, substitute 4 large eggs and 8 large egg whites.

  6. Recipe Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)

  7. Reprinted with permission.

  8. Asparagus Omelet Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to, Inc.


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