Asparagus Omelet with Roasted Peppers and Garlic

Name: Asparagus Omelet with Roasted Peppers and Garlic
Total time: 35 min
Ingredients: 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); 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)

www.americastestkitchen.com

How do you make a sturdy omelet that isn't tough?

Keywords

Eggs
Vegetables
Breakfast & Brunch
Weeknight
Main Courses

View full recipe on www.americastestkitchen.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Nonstick skillet
Stove
Paper towel
Spatula
Fork
Mixing bowl
Thin spatula
Serving platter
Measuring spoon
Cutting board
Chef's knife

Ingredients

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)
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)