*maine Lobster Omelet Recipe

Inspired by 75 Chestnut

Time30m

Serves2

Maine lobster, asparagus, tomatoes, and cheddar with brunch potatoes and field greens.

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Ingredients

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1
Prepare the Ingredients
In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2
Cook the Asparagus and Tomatoes
In a non-stick skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped asparagus and cook for 2-3 minutes until tender. Add the cherry tomatoes and cook for an additional 2 minutes. Remove from the skillet and set aside.
3
Make the Omelet
In the same skillet, add the remaining tablespoon of olive oil or butter. Pour the egg mixture into the skillet, tilting it to spread evenly. Cook for about 2-3 minutes or until the edges start to set.
4
Add Lobster and Veggies
Sprinkle the cooked lobster meat, asparagus, tomatoes, and cheddar cheese over one half of the omelet. Allow it to cook for another minute until the cheese melts.
5
Fold and Serve
Carefully fold the omelet in half and slide it onto a plate. Serve warm with brunch potatoes and field greens on the side.