Lady K's Delectable Green Omelette

Lady k’s Delectable X-mas brunch Omelette

Being that my family are die-hard traditionalists, there is no way they’ll let me make anything more than a side dish for Christmas dinner. Therefore, since I’ve been inspired to eat eggs these days, I offered to make Christmas brunch for everyone. Also known as... Green eggs and yum!

serves 6
takes 20 minutes

1 tbsp olive oil/ghee
1c onion
2 cloves garlic (optional)
3/4 lb. asparagus, cut into spears
1/3c grape tomatoes, halved
2c arugula or spinach, packed
8 organic eggs
1/2c organic milk or soymilk (not vanilla!)
1 tsp olive oil/ghee
1/2c grated asiago cheese
1 tsp salt
fresh ground black pepper to taste
1 tbsp (or more) chopped fresh cilantro

In a heavy skillet, heat the oil. When hot, toss in the onion and garlic and saute until it’s becoming translucent. Toss in the asparagus and tomatoes with a pinch of salt and saute until it’s bright green and starts to soften. Toss in the arugula, and just as it starts to wilt, turn off the heat and transfer to a bowl.
In a separate bowl, mix the eggs and milk together. In the same pan, heat the oil again, make sure it has evenly coated the bottom of the pan, and pour the egg mix into the pan. Cover and watch carefully as it cooks. After 4-5 minutes, sprinkle the asiago cheese over half the omelette, add the green filling, and fold the other half of the omelette on top. Allow to cook for about 2 more minutes. Remove from heat, transfer to a serving plate, and sprinkle with the cilantro. Green eggs and yum!