Cheddar Cheese and Asparagus Omelette
Eat more veggies (and use up whatever is in your fridge!) with an easy Cheddar Cheese and Asparagus Omelette. It’s a hot, hearty breakfast ready in minutes!
I used to be intimidated by omelettes because I was under the impression I had to flip them like a pancake. Instead, you may push the cooked egg from the edge of the pan to the middle of the pan so the uncooked egg can run to the edges and fill in the gaps. You continue to follow this pattern until the bottom is entirely set, and then you just have to wait for the top of the eggs to cook. Then, sprinkle cheese and your veggies on half the egg and fold over the other half of the omelette to form a half-moon shape. It’s so easy!
If you don’t have any leftover vegetables, here are a few ideas to get you going. I love asparagus with eggs, but broccoli, tomatoes, mushrooms, kale, and other non-starchy vegetables are also great choices. And, you can substitute or a different cheese or leave the cheese out entirely. After all, omelettes are the most customized breakfast around!
- 5 eggs
- ¼ c. water
- 1 tsp. fresh lemon juice
- Salt and freshly ground black pepper
- 1 T. olive oil or butter
- ¼ c. shredded cheddar cheese
- 12 asparagus tips, leftover or parboiled
- In a small bowl, whisk together the eggs, water, lemon juice, ¼ tsp. salt, and ⅛ tsp. pepper.
- Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Tilt the pan to evenly distribute the oil. Pour the egg mixture into the pan.
- When the edges of the omelette begin to set (30 seconds to 1 minute), use a nonstick spatula to push the cooked egg to the middle of the pan, keeping the eggs in an even layer. Tilt the pan as necessary for the uncooked egg to fill in the spaces near the edge of the pan. Continue to cook until the top is thickened and there is no more standing liquid.
- Distribute the cheese and asparagus tips evenly on one side of the omelette. Using the spatula, lift the empty half of the omelette and carefully fold it over the cheese and asparagus to make a half-moon shape. Cover and let the omelette cook another 30 seconds or so, then slide on to a plate.
- Cut the omelette in half and serve hot.