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Omelet with Cheese, Truffles and Asparagus
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2
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Ingredients
- 4 large eggs - slightly beaten
- 2 tablespoons butter (unsalted)
- 6 ounces asparagus (or any vegetable you prefer, fresh or canned)
- Salt and pepper to taste
- Fresh truffle shavings for garnish
This flat omelet or frittata is filled with cheese, vegetables and fresh herbs of your choosing
and sliced for serving.
Directions
- Preheat broiler.
- In a bowl, whisk together lightly eggs and water. Over medium-high
heat, melt butter in skillet. Pour egg mixture in the pan. Tilt the pan unil the bottom surface is
completely covered with egg.
Lift up the cooked portion of the egg to allow uncooked egg to
run to the bottom of the pan. Continue cooking until the top of the egg is no longer wet in appearance
and bottom of omelet is light golden brown.
Remove pan from heat. Cover top with cheese and
asparagus tips. Place under broiler until cheese is melted and egg is lightly browned. Remove.
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