- 3 tbsp. oil
- 1/2 small onion, chopped
- 8 fresh asparagus stems
- 6 eggs
- 1 1/2 tbsp fresh parsley, chopped
- 1 tbsp. chopped bacon or real bacon bits
- 1/2 tsp basil, fresh or dried
- 1 c. shredded cheese
In a skillet heat the oil. Add the onion and saute for about 2 minutes. While onions are cooking, slice the asparagus stems into 1/4 inch pieces up to about 1-2 inches from the flowering part. Set the flowering part aside for later. Add the slices of asparagus to the onion and saute together till asparagus is tender, approx 3-5 min.
Meanwhile in a mixing bowl whisk the eggs, then add parsley, bacon, and basil stirring together.
Once onions and asparagus are done, drain the oil and add the onion and asp. to the egg mixture.
Using the same skillet, saute the tops of the asparagus till tender using only the remnants of the oil left behind from the onions. when the flowery stems are done set aside.
On med. – High heat, the hotter the better, take 1 tbsp. of butter and melt into skillet. Pour 1/2 the mixture into the skillet and quickly stir to even the veggies out. The trick is to let the bottom set without browning. Once the bottom has set, lay 4 of the stems of the asparagus onto eggs toward one side then sprinkle 1/2 the cheese. Fold over like a letter.
Once folded, turn over and keep turning to prevent from burning but to heat until egg is cooked and the cheese is melted. Repeat with the rest of the eggs till you have two or more omelettes.