zucchini cooked in olive oil with rosemary, th...
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Omelets are probably one of the most popular and easy to prepare breakfast that is available today. In fact you can get an omelet most anytime of the day at a lot of the restaurants any more. It used to be that they were mostly egg and cheese and maybe some type of sausage, bacon or ham, but now most anything goes. I love making omelets for breakfast and I live trying new and different things in them. This particular omelet, my brother served a few weeks ago when we were visiting him and his wife at their place. We exchange recipes all the time because we both love to cook.

ASPARAGUS AND CANADIAN BACON OMELET

12 stalks of asparagus trimmed and chopped

1/4 cup plus 1 tbsp water divided

2 slices of Canadian bacon, diced

1 tsp extra virgin olive oil

5 eggs well beaten

1/4 cup shredded cheddar cheese

1/8 tsp salt

1/8 tsp freshly ground pepper

Bring asparagus and 1/4 cup water to a boil in a small non-stick skillet over medium heat. Cover and cook until asparagus is slightly softened,about 2 minutes. Uncover and cook until the water has evaporated. Add the Canadian bacon and oil to the pan and stir to coat. Pour in the eggs, reduce heat to medium low and continue cooking. stirring constantly with a heatproof rubber spatula until the eggs is starting to set. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set.

Sprinkle cheese, salt and pepper over the omelet. Lift the edge of the omelet and drizzle the remaining tbsp of water under it.. Cover and reduce heat to low and cook until the egg is completely set and the cheese is melted. Fold over with a spatula and serve.

This is really good served with some good home made biscuits with clover honey on them.

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