All you need:
15 thin asparagus spears, tough ends trimmed
1/2 tsp olive oil
12 large eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp unsalted butter
2 ounces Fontina or Gouda cheese, shaved into thin slices*
All you do:
Preheat broiler. Cut asparagus tips into 3-inch lengths, then cut remaining asparagus stalks on slight diagonal into 1/4-inch-thick slices. Toss asparagus tips in small bowl with oil to coat. Whisk eggs, salt and pepper in a large bowl to blend well.
Melt butter in a 12-inch-diameter nonstick, ovenproof sauté pan** over medium heat, swirling pan to coat it with butter. Add asparagus slices and sauté 1 minute. Add eggs and gently stir with a silicone spatula, lifting cooked egg off bottom of skillet and stirring it into uncooked portion. Be careful not to over-stir omelet. As omelet begins to set, give one last gentle stir, then lay cheese slices and asparagus tips over omelet.
Place pan under broiler and cook for about 1 minute, or until omelet is set on top and cheese melts. Using silicone spatula, loosen omelet from pan and slide it onto a platter. Cut omelet into wedges and serve.
*To make it easier to shave the cheese, place it in the freezer for 30 minutes before slicing it.
**Alternatively, you can use two 10-inch-diameter nonstick ovenproof sauté pans to make 2 smaller omelets.
Daily nutritional values:
30% vitamin A
10% vitamin C
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 9g
Trans fats: 0g