If you don't have pale yellow, nutty-flavored Gruyere cheese for this dish, substitute the same amount of shredded Swiss or Jarlsberg, or a few shavings of fresh Parmesan.
1 pound asparagus, trimmed
4 ounces Gruyere cheese, shredded (1 cup)
1/8 teaspoon coarsely ground black pepper
8 large eggs*
1/2 cup cold water
1/2 teaspoon salt
4 teaspoons margarine or butter
Parsley sprigs for garnish Preparation
1. Prepare Filling: In deep 12-inch skillet, in 1 inch boiling water, heat asparagus to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, just until tender. Drain asparagus; rinse with cold running water to stop cooking. Sprinkle cheese with pepper.
2. To make Omelets: In medium bowl, with wire whisk, beat eggs, water, and salt. For each omelet, in nonstick 8-inch skillet, melt 1 teaspoon margarine or butter over medium-high heat. Pour in 1/2 cup egg mixture; cook until set (about 1 minute), gently lifting edge. Sprinkle one-fourth of cheese mixture on half of omelet; top with one-fourth of asparagus spears. Fold over other half of omelet; slide onto plate. Repeat to make 4 omelets in all.
* For lighter omelets, substitute 4 large eggs and 8 large egg whites.
(based on individual servings)
Total Fat: 23 g
Saturated Fat: 9 g
Cholesterol: 457 mg
Sodium: 540 mg
Carbohydrates: 3 g
Protein: 23 g
Course Breakfast and Brunch Cuisine American Main Ingredient Vegetables Type of Dish Main Dish
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