|Nutritional Guidelines (per serving)|
|Servings: serves 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Nothing screams springtime quite like asparagus, except for maybe farm-fresh eggs. Together, they make a fantastic brunch or lunch for two. A little melty gruyere cheese and fresh parsley add some oomph to this light, but satisfying dish. Best part is, it's ready in only 20 minutes flat!
Really fresh eggs work best here, as do snappy, bright green asparagus. Thinner asparagus are better—thick stalks take too long to cook and over-fill the omelet. A non-stick skillet will come in especially handy for this recipe if you have one available. The finished parcel is picture-perfect, and can serve a group of 3 to 4 when paired with other dishes. Try serving with a green salad, homemade bread such as popovers, and a fresh fruit salad for a complete meal that will keep you well-fueled for the day's activities.
- 1 tablespoon, plus 1 teaspoon butter
- 1/2 pound fresh asparagus (trimmed)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 tablespoons water
- 4 large eggs (well beaten)
- 1/2 cup gruyere cheese (grated)
- 1 tablespoon fresh parsley (chopped)
Heat 1 teaspoon of butter in a medium skillet over medium-high heat. Once melted, add the asparagus and toss. Cook for 2 minutes, tossing a few times before spreading into a single layer. Season with salt and pepper.
Add the water and cook for 3 or 4 minutes, or until the water has cooked off and the asparagus is crisp-tender. Set aside.
Heat a large skillet (around 12") over medium-low heat. Add the remaining 1 tablespoon of butter and let melt. Tilt the pan to coat with butter. Add the eggs.
As the eggs begin to set up around the edge, carefully use a spatula to lift the edges a bit and tilt the pan slightly to let the liquid egg in the center run under the edge. Repeat around the omelet until it has set up just enough not to run to the edge when you tilt the pan. Don't let the omelet get too thin in the middle, and turn down the heat if it is cooking too fast. This is a tender omelet, and won't brown much, if at all.
Season with salt and pepper and top all over with cheese. Place a lid or pan over the skillet for 1 minute or just until the cheese is melted. Turn off the heat.
Add the asparagus to the center of the omelet. Use a spatula and carefully run it under the edge of the omelet to loosen it without tearing. Fold one side of the omelet over the asparagus, then overlap with the opposite side, making a parcel. Carefully slide the omelet onto a plate.
Serve warm topped with fresh parsley.