Omelette Recipe

Inspired by Treva

Time25m

Serves2

Local eggs, tomato, asparagus, caramelized onion, cheddar

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Ingredients

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1
Prepare the Vegetables
Chop the tomato into small pieces and set aside. Trim the asparagus, cutting it into 1-inch pieces. If you haven't already, prepare the caramelized onion.
2
Beat the Eggs
In a mixing bowl, crack the eggs and whisk them together until well combined. Add salt and black pepper to taste.

3
Cook the Asparagus
In a non-stick skillet, heat the olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes until tender but still crisp.
4
Combine Ingredients
Add the chopped tomato and caramelized onion to the skillet with the asparagus, stirring gently to combine and heat through for about 1-2 minutes.
5
Add Eggs
Pour the beaten eggs over the vegetable mixture in the skillet. Cook on low heat, gently lifting the edges of the omelette to allow uncooked egg to flow underneath.
6
Add Cheese
Once the eggs are almost set but still slightly runny on top, sprinkle the cheddar cheese evenly over one half of the omelette.
7
Fold and Serve
Carefully fold the omelette in half over the cheese. Let it cook for another minute or two until the cheese melts. Slide the omelette onto a plate and serve hot.