Photo and Recipe by Tod Dimmick
A fluffy omelet filled with tender crisp asparagus and savory Parmesan.
Prep time: 5 minutes
Cook time: 5-8 minutes
Yield: 2-3 omelets (depending on the size you like)
3 tablespoons olive oil, divided
12-15 asparagus tips, each about 4-5″
8-10 fresh sage leaves, coarsely chopped
4 large eggs
3 tablespoons shredded Parmesan cheese
2 tablespoons minced fresh chives
Salt and pepper to taste
Heat 2 tablespoons of the olive oil in your omelet pan or skillet over medium-low heat and cook the asparagus for 3 minutes, turning once or twice. Add the sage, stir, and cook for another minute, or until the asparagus is tender crisp. Remove asparagus from pan.
Whisk the eggs in a large bowl, then whisk in 2-3 tablespoons cold water. Add the remaining 1 tablespoon of the olive oil the the pan. Pour in about 1/2 (or 1/3, if you want to make 3 omelets) of the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Arrange half (or 1/3) of the asparagus on one side of the omelet, and sprinkle with Parmesan and chives. Using a spatula, gently fold the opposing side over this filling. Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.
Tips: Omelets take a little practice, but remember that the world will not beak if your omelet does. It will be delicious, and then you’ll be compelled to keep practicing, which just makes victory all the sweeter when one day you reach the Holy Grail – a perfect omelet. An omelet pan has low, curved sides, and are often nonstick, two features that enable sliding an omelet onto your plate. If you’re using a regular skillet, it’s probably better to simply lift the omelet out with your spatula.