I’m not much of an egg-lover (or breakfast-eater for that matter), but in the last few days I’ve had a hankering for an omelette. Well-cooked, mind you, because I can’t abide any of the “runny” stuff. I particularly favor omelettes with vegetables and cheese, or sometimes meat; one of the egg-concessions I’ve made is to treat myself to a Denver Omelette now and then. But I also love asparagus and mushrooms, so I set out to make “breakfast” for dinner today. Since my husband doesn’t like asparagus (the man is nutty – he also dislikes lobster, shrimp and crab), I made two separate egg mixes. What a royal pain! At first I told him I wasn’t cooking two different batches, but finally relented when he looked utterly downtrodden.

 

First, I cleaned and trimmed one bunch of asparagus (not a “bunch” as in a lot, but the pre-made bundles found at the local grocery that are definitely less than a pound), then I gently boiled the vegetable until tender (about ten minutes). Setting aside the asparagus, I cleaned and sliced just less than a pound of white mushrooms along with five green onions (greens included). I actually wanted to use chives, but couldn’t find any at my local grocery store (and I wasn’t about to drive out to my cousin Sheila’s ranch for a handful). I sautéed the sliced mushrooms and green onions in a bit of butter until they were soft, and then scooped them into a waiting bowl for later. I also grated about ½ cup of white cheddar cheese, and set this aside as well.

 

Spices? Simply salt and pepper, a dash of paprika, and a pinch of parsley.

 

Since I was making two separate batches of the egg mixture, I used four eggs for my husband, and three for me. I whisked the eggs with a bit of liquid Coffee Mate and the spices, and then folded my portion into the waiting skillet (coated with a dab of melted butter). As soon as the edges of the omelette were set a bit, I sprinkled the cooked asparagus and mushroom-onion mixture on one side; waited a few minutes and then added the grated white cheddar cheese. I waited another few minutes, and then flipped one side of the omelette over. Shortly thereafter my omelette was cooked to perfection (no runny stuff), and I slid it onto a heated plate. I repeated these steps with my husband’s egg batch, sans the asparagus. 

 

As a side, I prepared homemade hash browns using small red potatoes with a bit of butter and salt and pepper. It was a delightful repast, and without a doubt satisfied my sporadic yen for eggs.