30 min 2
Omelet with Asparagus and Spring Onions
This light omelet is simple to make but delightfully complex in flavor. It is elevated with asparagus, spring onions, and fresh herbs. The Havarti cheese adds a slightly sharp and buttery layer of flavor.
1 cup 1-inch asparagus pieces
3 large free-range eggs
3 tablespoons organic heavy (whipping) cream
½ teaspoon sea salt
2 tablespoons Golden Ghee
1 cup shaved organic Havarti cheese
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped spring onions
1 tablespoon chopped wild fennel
Directions Preparing:10 minCooking:20 min
Step 1Set a steamer rack inside a large pot and pour in just enough water to come to the bottom of the rack. Bring the water to a boil over high heat. Add the asparagus, cover the pot, and steam the asparagus until tender, about 6 minutes. Drain the asparagus and set aside.
Step 2In a small bowl, whisk together the eggs, heavy cream, and salt.
Step 3In a medium skillet, melt the ghee over medium heat, rolling it around the pan as it melts, to coat the surface.
Step 4Pour the egg mixture into the skillet and let it cook until it can be flipped easily without breaking, about 5 minutes.
Step 5Once the omelet is flipped, layer the cheese, asparagus, thyme, onions, and fennel over half of the omelet. Continue cooking the omelet until the cheese melts, about 5 minutes more.
Step 6Fold the empty half of the omelet over the filled half and slide it onto a plate. Serve immediately.
Nutrition Facts (per serving of 2)