On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are not available blanch the asparagus and potatoes in boiling water for 5-6 minutes. Our potatoes and asparagus omelet also makes for a tasty comfy dinner entree. Use 5 egg whites and 1 whole egg for a low cholesterol version.
2 small red potatoes, chopped into 1-inch bite sized cubes
1/2 cup chopped 1-inch pieces asparagus
1 tbsp chopped cilantro
1/4 cup shredded cheddar cheese
2 thin ham slices, chopped
Salt and pepper
In a bowl whisk eggs together until well blended. Set aside.
Saute potatoes and asparagus in 1 tablespoon of butter over medium-high heat until browned and caramelized. Season with salt, pepper and cilantro. Reduce heat to medium.
Pour whisked eggs over vegetables in pan. Once the egg starts to set gently lift one edge with a spatula and tilt the pan so the uncooked egg runs underneath. Repeat all around the pan until most of the omelet is set with a small amount of uncooked egg on top. Carefully use a spatula to flip the omelet over and turn off heat. Sprinkle with ham slices and cheese. Flip one side of the omelet over folding in half. Remove from heat. Top with a dollop of salsa and serve. Makes 2