This recipe can be easily multiplied for a crowd.
- 3 large eggs
Scant 1/4 teaspoon kosher salt
A few cracks black pepper
1/2 tablespoon water
1 tablespoon butter
5 roasted asparagus spears, cut into 3-inch-long pieces
Heaping 1/2 tablespoon fresh or store-bought pesto
1 tablespoon fresh goat cheese, crumbled
- In a small mixing bowl, whisk together the eggs, salt, pepper, and water until completely blended and no streaks of yolk remain.
- Melt the butter in a small (8-inch) nonstick skillet over medium heat, and swirl butter to coat the bottom and sides of the skillet.
- Once the butter has begun to foam, add the eggs and stir with a spatula as if making scrambled eggs until the edges of the omelet begin to set, then cook until the omelet is just set (it should look slightly undercooked on top), lifting the edges with a thin spatula to let uncooked egg flow beneath. All in all, the cook time should take about 2 minutes.
- Remove the pan from the heat and arrange asparagus down one half of the omelet, drizzle with pesto, and sprinkle with goat cheese. Fold the other half of the omelet over the filling, and transfer to a plate. Serve immediately.
- Main Dishes, Eggs
- North American