Asparagus Omelet

I spent the past weekend in Port Austin.  It’s always a step back in time in more ways than one.  Our tiny little cottage doesn’t have a fancy kitchen by any stretch of the imagination.  We don’t even have a fancy coffee pot, we use the same coffee pot my Grandma used, I think it’s been in use for 60 plus years, no real wear or tear so far and it makes pretty darn good coffee. You add ground coffee to the metal basket, snap on the drip portion of the pot and pour in boiling water, after a few minutes of “dripping”, coffee is ready, it might be the original drip coffee pot.  No dishwasher in the kitchen either, just a great view of the lake for the person that signs on for dish duty.

The little towns in the thumb of Michigan don’t have a lot to offer in the way of fancy shopping or fancy dining but it’s nice that so little changes. That leaves plenty of time for walks on the beach, swimming, relaxing with a book or enjoying a fire on the beach under the stars.   Unlike some lakeside communities; this area of Michigan hasn’t been hit with a rash of tear downs of old cottages replaced with mega sized homes.  Our little cottage is right at home amongst other little old cottages.  The cottage is right on Lake Huron and the lake is a bit cool this time of year.   Spring arrives a little later than it does in southeastern Michigan in part because it is a bit farther north and in part Lake Huron keeping things cooler.  It’s always fun to enjoy the spring flowers that are done blooming at home.  The lilacs and lilies of the valley were still in bloom.

Yesterday morning I made a good old fashioned omelet.  I bought local Michigan asparagus and wanted to enjoy it while it was fresh from the farm. We had fresh local eggs too so it was hard to miss with this meal. This is hearty enough for a dinner but really enjoyable for breakfast.  The potato is optional, I just happened to have left over baked potato wedges from the night before and it was a nice addition.  If you want to cut the calories and fat a bit, use egg beaters in place of regular eggs.

8 extra-large eggs, beaten

1 tablespoon olive oil or coconut oil

¾ pound bunch of asparagus, woody ends removed and chopped into 1 or 1 ½ inch pieces

1 small onion, diced

1 large cooked potato (left over baked potato or baked potato wedges work great)

2 ounces cheddar cheese, sliced or shredded

In large non stick sauté pan, add oil and onion and sauté over medium high heat until onion is soft and edges are beginning to brown.  Add asparagus and potatoes to pan and sauté until asparagus is just beginning to soften and potatoes are warm.  Remove the mixture from pan and set aside.  Add beaten eggs to pan. Cook for one to two minutes over medium heat.  Cover the pan with a lid for 2 or 3 minutes or until egg mixture is beginning to firm up.  Add asparagus mixture to pan, fold eggs over asparagus mixture and sprinkle with cheese.  Add the lid to the pan and cook until eggs are fully firm and cheese is melted.

Serves 4

Don’t forget to enter the contest for Char Crust by leaving a comment about what you love to grill.

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