Asparagus Avec Fromage!
It’s the middle of summer and getting to the end of asparagus season, but I have a precious few spears left that I want to treasure. One of my very favorite ways to eat asparagus is in an omelet. I discovered that asparagus, smoked turkey and cheese blend really well so I love to experiment with adding different herbs and cheeses. This omelet was a little bit of heaven in my day. It’s Asparagus Avec Fromage! (There’s a great story that goes with the “Avec Fromage” slogan, but I will have to tell it some other time when I’m more awake …)
My friends tease me that everything I make has “several cheeses” … well not EVERYTHING I make has cheese in it, but yeah I admit I do love a good cheese.
Asparagus Avec Fromage Omelet
Makes 1 omelet. Yes, just one delectable treat. Better multiply if it you have lots of mouths to feed.
- Several fresh asparagus spears
- 1 slice lean smoked turkey meat, cubed
- a couple slices of red onion, chopped
- several chopped fresh basil leaves
- fresh dill, snipped
- freshly shredded romano cheese
- goat cheese crumbles
- shredded Italian blend of cheeses
- 1 egg
- 1 egg white
- 1 1/2 t. water
- Red Robin Seasoning (if you don’t have Red Robin Seasoning, you can make your own or use seasoned salt, but it’s not quite the same!)
- freshly ground pepper
- Spray a small baking sheet with cooking spray. Wash asparagus and cut off any “bad ends”. Place on tray and spray with cooking spray, then sprinkle with Red Robin Seasoning. Roast in an oven or toaster oven at 350 degrees for about 10 minutes or until crisp-tender.
- Chop and prepare the turkey, herbs and cheeses.
- When the asparagus is roasted, chop it into small chunks.
- Crack eggs into a bowl, add water and sprinkle with Red Robin Seasoning and freshly ground black pepper. Whisk with a fork or whisk until fluffy.
- Heat up your favorite omelet pan to medium heat, pour in eggs to cover the bottom of the pan. Reduce heat to med-low. Sprinkle on the prepared ingredients. I like to start with the asparagus, then turkey and onion, then the cheeses, and top it with the fresh herbs.
- Cover and cook until the cheeses are good and melty and the eggs are fully set.
- Carefully fold over half the omelet and slide onto your plate. I like to serve with toast. I toast my toast twice: first a light toast, then butter it, then toast it again to get the butter all melted into your toast.
I can usually only eat about half an omelet, but with this one, I ate the whole thing! So if you have someone you are sharing with, make sure to make one for them!