Asparagus and Cheese Omelet

Extra-sharp cheddar cheese slices

6 spears fresh, young asparagus; wash and pat-dry

3 large or extra large eggs

Salt

Freshly ground black pepper

Cavender’s All Purpose Greek Seasoning

1-2 tablespoons butter (be generous, it’s Keto)

Teflon coated omelet pan or skillet

Serves: 3

There are two secrets to the art form of cooking the perfect, beautiful omelet - patience and low heat. The cooking heat should range between lo to medium-low heat, but never move medium. Try to cook the omelet with no outside browning or very slight browning, at the most.

Cut the cheese slices into 2-inch wide strips with enough slices to make a single 9-inch long layer across the center of the omelet.

Bend each individual asparagus spear until the spear snaps naturally; discard the tough bottom ends. Slice the tender top part of the spears into thin round slices and set aside.

Put the butter into the cooking pan overt low hear to allow butter to slowly melt, but not brown.

Break the eggs into a deep medium-size bowl, but do NOT beat the eggs. On each individual broken egg use salt, pepper and Cavender’s All Purpose Greek Seasoning as is normally done when scrambling eggs; this seasoning method helps in not over or under seasoning the eggs. Then, beat the eggs until very well blended. Stir the asparagus slices into the beaten eggs.

Bring the heat in the skillet with the melted butter to medium-low heat and gently pour the bee mixture into the cooking pan. Allow the egg mixture to begin to set. When some of the edges of the omelet have set, gently lift a small portion of the set-edge and at the same time tilt the pan to allow some of the still liquid egg mixture to flow into the open cooking space. Repeat only a couple of times.

When the whole omelet is beginning to set, place the cheese slices across the center of the omelet in one line.

Keep the heat low as the omelet sets and the cheese melts. When this stage is almost complete, gently fold one side of the omelet toward the center; then repeat with the other side of the omelet folded on top of the first side. Remove the pan from the heat and cut the omelet into 3 portions. Serve hot. Your patience will definitely be enjoyed!

Recipe courtesy of Gene Westbrook