My hubby was telling me he was in the mood for something different for breakfast. I had plenty of asparagus in my fridge and some left over onions and cilantro that I had used for some street tacos we had for dinner earlier in the week. I used the ingredients to whip up these awesome omelets. Made me pretty excited since yesterday we had stopped for breakfast on our way to Galveston beach and the omelet I ordered was not very good. Plus the ones made at home were the same price as just my one not so tasty omelet! Try this one tomorrow for Easter breakfast. For some reason asparagus always reminds me of Easter. Maybe it’s because my mother in law and Aunt Renee always use to include it in our Easter lunches. Have a good blessed Easter !
1 1/2 cups of asparagus cut into 1/3 inch pieces
1 cup of mild cheddar cheese shredded
1/2 cup of diced onion
1/4 cup of cilantro
8 large eggs beat
Salt and pepper to taste
Garlic salt, salt and pepper to taste
Heat a medium non-stick skillet over medium heat with a light coating of oil. Add onions cook for a good 3 minutes, add asparagus and cilantro. Cook until tender and onions are soft. Sprinkle some garlic salt . I used about 1/4 of a teaspoon. Remove from heat and place on a plate. In medium bowl, with fork, beat eggs, salt, and pepper. For each omelet, in the nonstick skillet, place a light coating of cooking oil . Pour in 2 eggs worth of egg mixture; cook until set (about 1 minute), gently lifting edge. Spoon In the asparagus,onion and cilantro mixture down the center. Sprinkle cheese over mixture. Fold over other half of omelet. Flip over to cook for about 1 more minutes for the crispy edges. Slide onto plate. Makes about 4 omelets.