Cheddar Cheese and Asparagus Omelette

Feb

24th

This Cheddar Cheese and Asparagus Omelette is a great breakfast idea to have in your tool belt because it gives you an easy way to use up leftover vegetables from last night’s dinner. I’m always looking for ways to incorporate vegetables into my meals, and I like knocking out a serving at breakfast whenever possible.

I used to be intimidated by omelettes because I was under the impression I had to flip them like a pancake. With this method, you 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, you can easily parboil some for use here. Bring a small saucepan filled with water and 1 tsp. salt to a boil. Add asparagus tips and cook about 3 minutes; drain and rinse in cold water. 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!

Looking for more breakfast options? Try my Huevos Rancheros or Eggs over Easy with Vegetables. Both are savory, vegetarian options sure to fill your belly until lunch time. And don’t forget Egg Cups with Mushrooms, Spinach, and Cheese if you’re on the go or like to plan ahead!

Cheddar Cheese and Asparagus Omelette

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.

3.2.2265

I am a mother and the recipe developer behind Culinary Hill. I was born and raised in Wisconsin, but now I find inspiration every day in my Southern California kitchen.