Leek Asparagus Omelet | MARKON
Whisk eggs with cream, garlic, and spices; cook in skillet, fold with asparagus, leek, and cheese—serve garnished with chives. Perfect savory half-moon omelet.
Ingredients
- 2 T olive oil, divided
- 6 eggs
- 1/2 C heavy cream
- 2 cloves Ready-Set-Serve Peeled Garlic, roasted and smashed
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/8 tsp. nutmeg
- 1 C Markon First Crop Asparagus, steamed
- 2 Markon First Crop Trimmed Belgian Leeks, bottom part, sliced and charred
- 1 C Markon First Crop Shiitake Mushrooms (or Morels)
- 1/4 C Brie cheese, divided
- 2 T Markon First Crop Chives, snipped
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