Asparagus Omelet Recipe ingredients

To prepare this Asparagus Omelet Recipe, first to a plain omelet add young asparagus tips that have been cooked until tender and seasoned with salt and pepper. Have them hot, and when the omelet is ready to serve, place them across it and fold them in. Serve quickly.

Plain Omelet

3 eggs

1 tablespoonful cream

1 tablespoonful melted butter

1/4 teaspoonful salt

a dash of white pepper or paprika

Beat the yolks of the eggs very light; add the salt, pepper, and cream. Fold in the whites of the eggs, beaten very stiff. Have the butter boiling hot in the omelet-pan, which should be kept very smooth; turn the mixture in, and as soon as it begins to stiffen, draw it away from the edges of the pan or gently slide a knife under the centre to allow the uncooked egg to reach the hot pan, and cook evenly. As soon as the omelet is a rich golden brown, fold over and serve at once on a very hot plate. The mixture must not stand after the whites of the eggs are folded in. The secret of a light, fluffy omelet is in making and cooking quickly. This quantity is for two people.

Double the above quantity may be made in one omelet, but if a larger amount is necessary, it is better to make two or three omelets rather than attempt cooking the whole quantity in one. Six eggs should be the limit.