Omelet with Asparagus Tips and Baby Spinach Recipe

Ingredients

• 3 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded cheddar cheese
• 8 asparagus tips, trimmed
• 1/2 cup baby spinach leaves
• 1 tablespoon olive oil
• 1 tablespoon butter

Directions

1. In a medium bowl, whisk together the eggs, milk, salt and black pepper.
2. Add the shredded cheese and whisk again until well combined.
3. Heat a large non-stick skillet over medium heat.
4. Add the olive oil and butter and swirl to coat the bottom of the pan.
5. Add the asparagus tips to the pan and cook for 2-3 minutes, stirring occasionally, until they are tender-crisp.
6. Add the baby spinach leaves to the pan and cook for another minute, stirring gently, until they are wilted.
7. Pour the egg mixture into the pan, swirling to distribute the vegetables evenly.
8. Cook for 2-3 minutes, until the bottom of the omelet is set and the top is almost set.
9. Using a spatula, fold the omelet in half and continue cooking until the cheese is melted and the eggs are cooked through.
10. Slide the omelet onto a plate and serve immediately.

Verdict and Serving Suggestions

This Omelet with Asparagus Tips and Baby Spinach is a nutritious and delicious breakfast option that is easy to prepare and perfect for a lazy weekend brunch or a quick weekday meal. The combination of creamy eggs, nutty asparagus, and tender baby spinach creates a satisfying dish that is full of flavor. Serve with a side of toast or fresh fruit for a complete breakfast.