Auricchio Omelet

 



2

2  eggs
2 tbs.  water
1/4 tsp.  salt
 Pepper to taste
3/4 cup  steamed asparagus pieces
1/2 cup  shredded Imported Auricchio Provolone Cheese
1 tbs.  olive oil
In a bowl, beat eggs, water, salt and pepper. Coat skillet with olive oil and add egg mixture. Cook over medium heat and run a spatula around edge of eggs while they set. Top eggs with asparagus and cheese across the center and heat until cheese is melted and eggs are completely set. Fold over side of omelet and transfer to plate to serve.

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