Asparagus Omelette

Step 1

Trim the woody ends from the 8 asparagus spears and cut them into 1 inch pieces. Heat 1 tbsp butter in a 9 inch nonstick skillet over medium heat.

Step 2

Add the asparagus pieces and cook, stirring occasionally, until bright green and tender, about 4 minutes. Season with 0.25 tsp salt and 0.25 tsp black pepper.

Step 3

In a bowl, whisk the 3 eggs until just combined. Pour the eggs over the asparagus in the skillet, tilting to spread evenly.

Step 4

Cook without stirring until the edges are set, about 2 minutes. Sprinkle 0.5 cup shredded cheddar cheese over one half of the omelette.

Step 5

Fold the other half over the cheese and cook until the cheese melts and the eggs are fully set, about 1 minute more. Slide onto a plate and serve hot.