INGREDIENTS 8 ounces asparagus spears, trimmed Boiling water 1 avocado, halved, seeded, peeled, and chopped 1 tsp. lime juice 4 eggs 1/4 cup water 1/4 tsp. salt 1/8 tsp. ground black pepper 2 tbsp. butter DIRECTIONS Place asparagus spears in a single layer in a shallow baking pan. Pour enough boiling water over asparagus to cover. Let stand for 10 to 12 minutes or until bright colored and crisp-tender. Drain. Finely chop three of the asparagus spears; set aside. In a small bowl use a fork to mash avocado; stir in lime juice. Stir in chopped asparagus; set aside. For omelet, in a small bowl whisk together eggs, the water, salt, and pepper until combined but not frothy. Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot. Melt 1 tablespoon of the butter in skillet. Add half of the egg mixture; reduce heat to medium. Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30-60 seconds or until egg is set. Remove from heat. Using a spatula, lift and fold an edge of omelet to opposite edge. Do the same with the other half of egg mixture. This could be made into a sandwich if desired.
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