Makes 1 omelet
3 eggs, beaten
2-3 stalks asparagus, trimmed, chopped
2 tablespoons grated cheese such as cheddar, Colby, Parmesan, Manchego
2-3 chive blossoms and chives, chopped
Optional: 1 strip bacon, chopped, cooked
2 teaspoons butter
salt and pepper
- Steam the asparagus until tender crisp.
- If using bacon, cook in an omelet or cast iron skillet until crisp. Remove and set aside.
- Beat the eggs with salt, pepper, and chopped chives. Reserve some chives for garnish.
- Add butter to the skillet and heat over medium. Pour in the eggs and let cook for a few seconds. Lower heat a little. Lift the edges of the cooked egg and tilt the pan to let uncooked egg drizzle underneath. Add the asparagus, chopped bacon, and cheese to one side of the egg. Flip the other side to cover the fillings. Turn heat to lowest setting. Cook for another minute. Carefully slide omelet onto a plate and sprinkle with chives and chive flowers. Enjoy immediately.