Asparagus Omelette
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Asparagus Omelette
Servings 1 person
Ingredients
- 3 eggs jumbo
- 2 tbsp. half and half
- 4 asparagus stalks washed, trimmed and cut
- 1 tbsp. Sunvella Sunflower Oil unrefined
- 1 tsp. kosher salt
- 1 tsp. pepper
Instructions
- In a mixing bowl add the eggs, half and half, a pinch of salt and a dash of pepper. Whisk and set aside. In a non stick saute pan add the Sunvella FryPure Sunflower Oil. Add the asparagus, salt and pepper. Saute for a few minutes. Add the egg mixture over the asparagus, moving the pan back and forth to cook the eggs. With a spatula make sure the keep the eggs moving do they don't stick. When the eggs look almost done, form your omelette. Serve along with a fresh salad, with a drizzle of Sunvella SunPure Sunflower Oil, and a pinch of salt. Bon Appetit.
- SUNVELLA SUNFLOWER OIL FryPure was used to saute the asparagus and cook the eggs. SunPure was used as a dressing for the salad.