Omelet with Asparagus, Grape Tomatoes, and Mozzarella
I was craving an omelet for breakfast so I went in search of ingredients. I found some asparagus, grape tomatoes, and mozzarella cheese. I like my omelets with one egg because I love the really thin egg layer; but if you prefer a thicker egg layer then use two or three eggs. I simply sautéed the asparagus and grape tomatoes before putting them in the omelet. It was light and flavorful but hearty enough to fill me up. There is something so delicious about asparagus, tomatoes, and eggs. YUM!
Heat a skillet that is coated with cooking spray over medium heat. Add the asparagus spears and tomatoes to the skillet and cook for 3-4 minutes until the asparagus and tomatoes are tender. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.
Once your egg is starting to set, spoon on the asparagus and tomato filling then top with the shredded cheese.
Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.