Every day is national something day. I got a list from Janice of what this weeks days are, and was very intrigued by Don’t Put All Your Eggs in One Omelet Day. (Strawberry Sundae Day was also pretty awesome, check out the sundae Janice made!)
Despite the heat I figured I could turn the stove on long enough to make an omelet and some filling for it. I had seen Ricardo make an omelet filled with bacon and fiddleheads that looked really good. It’s much too late for fiddleheads, but you can still find some pretty nice looking asparagus out there, so I subsituted some for the fiddleheads.
Since I made this for one, I won’t give out quantities but here is a list of ingredients and how I put it together. I will say that two eggs are more than enough for me.
Asparagus Bacon Omelet
- Onion, diced
- Aparagus, blanched then put in an ice water bath (an ice water bath actually sounds pretty good right now..)
- Bacon, sliced
- milk or water
- salt and pepper to taste
- cheddar cheese, grated
- butter or oil for frying
- Cook bacon until almost done in a small pan over medium heat. Add diced onion and sauté until onions are softened and the bacon is cooked. Add asparagus and cook until just reheated. Set aside.
- Whisk eggs with milk/water and salt and pepper. Heat oil or butter in a nonstick pan. Pour egg mixture into pan. When the edges are done, pour the filling onto one half of the omelet and then cover that with cheese. Fold the other half of the omlete over using a spatula.