Asparagus Parmigiano-reggiano Cheese And Spinach Omelet

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 1
• 3 jumbo eggs (brown)
• 1 tablespoon heavy cream
• 1 pinch fine sea salt
• 1 pinch 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)

Recipe

• 1 in a small bowl whisk eggs, heavy cream, sea salt and 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.