OMELET WITH ASPARAGUS, GREENS, AND PECORINO
Fold the greens right inside this fluffy meal. The tangy, salty flavors of Pecorino are well suited to both the peppery arugula and the mild egg.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- In a pot of salted boiling water, blanch asparagus until bright green and tender, about 2 minutes. Transfer to an ice bath and drain.
- Heat a large skillet over medium-low heat. Add oil and swirl to coat. Whisk eggs in a bowl and add salt. Season with pepper. Pour into pan and cook until omelet is just set, 7 to 8 minutes. (Occasionally tilt pan and lift up sides of set egg with a spatula to allow uncooked egg to run underneath.)
- Top half of omelet with Pecorino, asparagus, and arugula. Flip other half over top and cook until cheese melts, about 30 seconds more. Cut into wedges to serve.
Nutrition Facts : Calories 203 g, Cholesterol 425 g, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, Sodium 269 g
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