| Asparagus Open-Faced Omelet
Originally posted by Caqronamy in Feb. 2003 WFD Thread
Asparagus Open-Faced Omelet
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
1 cup (1/4 lb) fresh asparagus, cut on bias in 1-inch pieces
1 Tbsp margarine
4 Eggs, beaten
3 Tbsp light Havarti cheese, shrred
Preheat oven to 350º Bring pot of salted water to a boil, blanch asparagus 1 to 1-1/2 min; Drain. Place asparagus in ice bath to shock; drain and set aside. Melt margarine in non-stick skillet over MEDIUM-HIGH. Add half asparagus and stir-fry 2-3 min.
Reduce heat to MEDIUM; pour eggs over asparagus. Salt and pepper to taste. Cook until eggs are firm, tilting pan gently to cook all of egg, about 4-5 min. Spray baking sheet with cooking spray; slide egg asparagus mixture onto baking sheet; top with remaining asparagus and cheese. Place tray on center rack in oven and bake approximately 5 min, or until cheese melts. Remove from oven; cut in half.
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