Asparagus & Pepper Jack Omelette
Asparagus is one of my favorite vegetables and they are grown here during the summer in New Jersey.  I enjoy eating fresh asparagus in my omelettes along with some cheese.  For my Asparagus & Pepper Jack Omelette I combine onion and asparagus tips with a spicy Pepper Jack cheese.  You'll need to sauté the onions and asparagus in a skillet before adding the egg and milk mixture in this dish.  Most omelettes cook through the best on medium heat.  Stir occasionally while cooking but allow the egg to firm up before turning.  Serve this omelette with my Fried Breakfast Potatoes for a delicious, hearty breakfast.  Happy Cooking!
Servings: 2 yield(s)
Cook Time: 10 mins
Ingredients
  • 4 whole eggs
  • 1/4 cup milk
  • 1 bunch fresh asparagus
  • 1/4 cup yellow onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 oz shredded Pepper Jack cheese
  • 1 tbsp vegetable oil
Instructions
  1. Trim asparagus by removing bottom half and cutting tips into small pieces. Dice up onion and grate Pepper Jack cheese. In a large skillet heat up oil on medium heat. Add onion and asparagus and sauté using a wooden spoon. Beat eggs with milk, salt and pepper and add to skillet. Stir and cook through for 5 minutes. Top with cheese and serve warm.