This delicious Parmesan Omelet recipe and photos were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
Karen says, "My inspiration for this lovely omelet was leftover, grilled
asparagus. A combination of fresh herbs from your garden, fresh tomatoes and you can have a show stopper breakfast in no time."
More great
Egg Recipes
Brunch and Breakfast Recipes, and lots of
Southwest-Style Recipes.
Parmesan Omelet with Fresh Herbs
Recipe Type:
Omelet,
Eggs,
Asparagus,
Herbs
Yields: 2 servings
Prep time: 10 min
Omelet cook time: 15 min
Ingredients:
4 organic ranch
eggs
1/4 cup low-fat milk
Tabasco Sauce, to taste
Coarse sea
salt and freshly-ground
pepper, to taste
1 1/2 tablespoons chopped fresh Italian flat-leaf parsley
2 teaspoons each chopped French Thyme and Summer Savory*
2 to 3
asparagus spears (depending on size) cut into bite size lengths
Parmigiano-Reggiano cheese to taste
Salsa (either store bought or homemade salsa)**
Chopped cherry
tomatoes
* Use any fresh herb that you prefer such as; sweet basil, tarragon, and/or chives.
** Check out some delicious
Salsa Recipes.
Preparation:
Using a
two-sided omelet pan (see photo on right), using a paper towel, rub butter or a butter substitute on both sections of your
omelet pan, making sure to get into the corners and up the sides well.
Crack
the eggs into a 2 cup measuring cup; add milk, Tabasco Sauce to taste, salt,
and pepper. Whisk until eggs are blended well.
Heat the omelet pan, over medium heat.
Add equal portions of egg mixture to each
side of the hot pan. When the edges start to solidify, use a spatula to lift the edge, tilting
the pan so the egg mixture runs behind the lifted part. Add the herbs, and
continue with the lifting until the mixture is almost set but still a bit
runny in the center. Add the asparagus to the bottom section of the pan, and
sprinkle parmesan on both sides. If needed, reduce your heat a little. Close
the top side of the pan over the bottom, center the pan over the heat and
continue to cook until the omelet has puffed up nicely.
Remove from heat to counter, and using oven gloves, place a dinner plate over the
open omelet pan and invert the omelet onto the plate. Cut in half with a metal spatula and place onto serving dishes.
Drizzle with your favorite salsa and sprinkle with the cherry tomatoes.
Serve with crispy fried bacon, cinnamon bread, and a bowl of fresh summer fruit.
Makes 2 servings.
