Brian’s Asparagus Omelet
Serves 1 to 2
Prep time: 5 minutes; cooking time: about 5 minutes

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ¼ cup asparagus, chopped
  • 1 Tbsp. tomato, chopped
  • 1 tsp. basil, chopped
  • Salt & Pepper to taste
  • 3 eggs
  • 2 Tbsps. milk
  • 1 Tbsp. Parmesan cheese, shredded
  • Garnish — mozzarella cheese, chopped basil


  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add asparagus, Salt & Pepper; cook a few minutes.
  2. In mixing bowl, whisk together eggs, milk, Salt & Pepper; pour in skillet w/asparagus; cook a few minutes over medium heat; add tomatoes.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when eggs are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish w/Mozzarella cheese, basil; serve.