Omelet with Asparagus, Grape Tomatoes, and Mozzarella
Servings 1
Equipment
- Large Ovenproof Skillet
Ingredients
- 1 tbsp butter, divided
- Handful of grape tomatoes sliced in half lengthwise
- 5 spears of asparagus woody ends removed
- Sea salt and freshly cracked pepper to taste
- 1 egg
- 1 tbsp milk very well-beaten, ** Use 2-3 eggs if you want a thicker omelet
- Mozzarella cheese shredded
Instructions
- Heat ½ tablespoon of butter in a large ovenproof skillet over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
- Clean the large ovenproof skillet out with a paper towel then add the remaining ½ tablespoon of butter.
- Turn the stove to medium-low and turn the broiler on in your oven.
- Crack one egg into a bowl, add the milk, and whisk until very well blended; season with sea salt and freshly cracked pepper, to taste.
- Pour the egg mixture into the large ovenproof skillet and swirl so the pan is evenly coated with egg.
- Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.
- Move the skillet to the oven on the top rack and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so.
- Remove the pan and flip the other part of the egg mixture on top of the veggie mixture.
- Slide onto a plate and serve immediately. Enjoy.