Asparagus-Cheese Omlette. Asparagus Omelette. Cheesy Asparagus Omlette.
Asparagus 5-6 (cut diagonally into 2″ size bits)
Purple Onion 1 medium – sliced
Roma tomato 1 -sliced
Jalapenos 2 – cut into sticks
Grated cheese (or Velvetta Cheese 2-3 slices)
Salt – as per taste
Butter 1-2 cubes
Ground White Pepper to garnish (optional)
Wash and clean asparagus. Pat dry them. Cut them length wise or little diagonally into 2″ size bits.
In a shallow pan, heat 1 cube of butter. Stir-in onions, jalapenos and asparagus. Stir-fry over high heat for 2-4 minutes. Sprinkle little salt over it. Set aside.
In each separate bowl. Break-in egg yolks and white separately. Beat them till peaks. Then mix to gather.
In ta heated skillet, melt butter. Pour the eggs into thin crepe. Arrange the tomato wedges. Add stir-fried onions, jalapenos and asparagus as well. Cook over medium heat.
When it is almost done. Add grated cheese or chopped velvetta cheese on top. Wait till it melts.
Serve warm as a break fast Omlette.