Diana's Fresh Asparagus Omelet Recipe

Contributed by Diana Burrell-Shipton of Organic Gifts by Diana

I make this all of the time during the Spring when my asparagus is in active growth in my garden. Once it starts to go to seed, it gets too stringy and bitter.
Here's how I make it:

• 10-12 medium eggs (depending on the servings you need - figure 2 eggs per person)
• 1/3 to a 1/2 pound asparagus
• 1/2 cup milk
• 2 teaspoons real butter garlic (1 smashed section of a clove or use a pinch of garlic powder)
• 1 very small onion quartered and sliced very thinly with a paring knife
• black pepper (to taste)
• a few thin slices of cheddar or mozzerella cheese if desired

Gather pencil-pinky size thick stalks of asparagus (remove the very end of the stems and peel the very bottom with a paring knife if tough) and throw them in a bowl of room tempature water for 2-3 minutes and strain off the bugs and dirt with the water.


While the asparagus is soaking, brown the onion slivers a little with 1 teaspoon of the butter, then add the garlic in a saute pan. Saute until golden brown and turn off the heat. Let stand until needed.
Strain asparagus. While it is straining, break the eggs into a bowl and mix well with a fork, add pepper (if using onion and garlic powder - this is when you would add it in) and milk to beaten eggs and whip with the fork to get it a little frothy.

Now, arrange the strained asparagus in a single layer in a wide flat saute pan and add 1/2 cup of fresh water (not the soaking water) over the asparagus. Turn the heat on high so that the boiling water will steam the asparagus. Keep on high heat until the water is gone and the pan is dry.

Add in the onion and garlic that you browned earlier and add the other 1 teaspoon of butter.

Turn the heat down to medium now and add the beaten/fluffy eggs. Reduce heat to low and from time to time lift the edges of the omelet up and let the raw egg mixture run underneath so it will cook. When the eggs are almost completely cooked, add thinly sliced cheese sparingly on top and cover the pan with a lid.

Turn off heat and allow the steam in the pan to finish cooking the eggs and melt the cheese.

*You can finish the cooking in the oven at about 375 for 10 minutes if you like, but I don't like to waste the energy heating up the oven for just this. If you're using the oven for something else, then it's okay and wont be wasteful.
**In proper cooking circles, this dish would likely be called a frittata, but to me, it is just a thick omelet :) Enjoy !