Asparagus Omelet With Roasted Peppers And Garlic


2 tablespoons Unsalted butter
1/2 pound Asparagus , trimmed of tough ends and cut on bias into 1/4-inch pieces (about 1 1/4 cups)
Table salt and ground black pepper
1 Medium shallot , halved and sliced thin
1 teaspoon Chopped fresh thyme leaves
1 Garlic clove , minced
Pinch cayenne pepper
1 teaspoon Fresh lemon juice
5 Large eggs
1/3 cup Roasted red peppers , rinsed and dried, cut into 1/4-inch pieces
1 1/2 ounces Grated fontina cheese , (about 1/2 cup)


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