Local Mushroom, Leek, Asparagus And Kenny’s White Cheddar Omelette Recipe

Preparation

1. 1

   Prepare the Grits

   In a saucepan, cook Weisenberger grits according to package instructions. Set aside when done.

2. 2

   Cook the Tomatoes and Bacon

   In a skillet over medium heat, add halved cherry tomatoes and cook until blistered, about 5-7 minutes. Remove from skillet and set aside. In the same skillet, cook bacon until crispy, then crumble and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, melt butter over medium heat. Add chopped leeks, mushrooms, and asparagus. Sauté until vegetables are tender, about 5-7 minutes.

4. 4

   Make the Omelette

   In a bowl, beat eggs with salt and black pepper. Pour the egg mixture into the skillet over the sautéed vegetables. Cook until the edges start to set, then sprinkle shredded white cheddar on top. Cook until the eggs are fully set and cheese is melted, about 3-4 minutes.

5. 5

   Serve

   Slide the omelette onto a plate, serve with Weisenberger grits, topped with roasted tomatoes and crumbled bacon. Enjoy!