Last week, after so many cold and wet days, we finally had the perfect Spring weekend, cool early morning misty, late morning sunny. Such a pleasant weather!
I left early in the morning for a walk in the neighborhood. Quietness, broken only by the chirp-chirp of birds and the patter of squirrels.
How magical that morning was, the fog and sunrise quietly moving together. It was the loveliest of Spring days.
Brady smiled when he saw me getting back home with a basket filled with asparagus and eggs, he knew it was a gift from our friends as every year they share some of their produce with us.
The next morning, I made this delicious baked asparagus omelet. Oh it tasted so rich, the distinctive sweetness of the asparagus was a good complement to the eggs.
This decidedly has become a favorite omelet of mine.
and remarkably simple to make!
A tasty breakfast, Spring brunch, or light supper in no time, this omelet is baked individually so it is easy to serve.
Baked Asparagus Omelet
Makes about 5 quinch dishes
♥ 4 eggs
♥ 8 green asparagus, snipped
♥ 4 tbsp heavy cream
♥ Havarti cheese, cubed
♥ green onions, to taste
♥ sea salt and black pepper, freshly ground is better
♥ grated Parmesan, to taste
♥ butter - to coat the dish(s)
Preheat oven to 350F. Grease the dishes with butter, and set them in a baking pan just big enough to hold them.
In a bowl, beat the eggs with the heavy cream until smooth.
Stir in the green onions, and season with salt and black pepper.
Divide mixture between prepared dishes, top each one with the asparagus and cubed cheese.
Sprinkle with grated cheese.
Bake the omelets, uncovered, for about 20 minutes, until puffed and gold.
Tips: use the herbs of your choice or/and the ones you have handy; the same goes for the cheeses - Gruyère, Feta, grated Cheddar, or Pecorino, are great choices as well.