Asparagus, Tomato and Feta Cheese Omelet

RH Staff

From: Chef Dale Alroth, Park Ridge, Ill.

Yield: 1 omelet.

BASIC OMELET RECIPE:

1 Tbsp. olive oil
1 Tbsp. butter
4 large eggs
to taste, salt and pepper

Crack eggs and whisk at least 10 times. Heat nonstick skillet to a medium temperature. Add olive oil and butter. Swirl and combine olive oil and butter in bottom of skillet until melted. Add eggs. Cook untouched for 30 seconds. Use spatula to push edges of egg toward center. Tip the pan and allow uncooked egg liquid to reach the exposed pan. Repeat until omelet is no longer runny but still moist. (American Egg Board recommends that the omelet be cooked until firm throughout with no visible liquid egg remaining.)

If desired, fill with seasonal filling (recipe follows) and fold over with spatula. Plate and serve with fresh fruit and potatoes.

SEASONAL FILLING:

2 stalks blanched, asparagus, chopped
1/4 cup crumbled feta cheese
1/2 of a diced plum tomato

Mix ingredients together and add to omelet. Fold over with spatula.