Asparagus Week: Omelette!

ricottaomelette

In honor of Asparagus Week, you should probably make an omelette….with asparagus, and your homemade ricotta cheese in it, because it’s really amazing. You know what else would be amazing…Salsa Verde *post tease!!! (coming soon)*

I would roast these cinnamon and sugar breakfast style, or even just simple with olive oil and s/p. Keep it simple and let the asparagus do the talking. I’m a two egg omelette kinda gal myself, but if you have a bigger appetite, make it three. Have fun with this and play with all your favorite ingredients, that’s the bonus of making these at home.. you can add whatever you want! Feeling like you need a little something extra? Add avocado, black forest ham, or breakfast sausage. Extra cheese never hurt either….

My ideal breakfast is blueberry compote with toast, and a vegetable omelette on the weekends. It makes me feel happy, and is the perfect boost before a morning run. What is your favorite weekend breakfast?!

breakfastasparagusAsparagus Omelette

Roast regular or breakfast asparagus (4-7, depending on how many you feel like) I personally don’t chop them up after they’re roasted, but if you want to feel free.

2 eggs

2 tbsp of milk

1 tbsp butter substitute (I use a oil based butter, lo-cal and fat)

2 tbsp of ricotta

1 tbsp of mozzarella

diced tomatoes

s/p

1/4 tsp chili powder

1/4 tsp paprika

1/4 tsp red pepper flakes

1. Whisk your eggs and milk together, Heat your non-stick pan and add your butter. Once the butter melts pour in the egg mixture.

2. Sprinkle your spices over the top. Every so often, gently rotate the pan and make sure the liquid is covering all the  sides. You know you’re ready to move on when the eggs are set and don’t run anymore. But don’t wait too long either or you’ll over cook your eggs. Always make sure to prep whatever ingredients for your filling ahead of time so you can just toss them in when the eggs are set.

3. Dollop your ricotta and mozzarella, finally add your roasted asparagus and diced tomatoes. Gently fold in the sides of your omelette. (This is where i make a mess of it, but practice makes perfect!) Although I’m no pro, I have found it helpful to roll in one side and as your sliding the omelette onto your plate fold in the other.

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3 thoughts on “Asparagus Week: Omelette!

  1. Pingback: Asparagus Week! | Claire vs Kitchen

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