Serves: 2
Total Calories: 401
Clean and steam asparagus until tender; drain. Beat together eggs, water, salt, and pepper until frothy. Pour egg mixture on a hot oiled griddle; lower heat. Place asparagus spears on half of omelet. Sprinkle with cheese and fold other half over filling. Cook about 5 minutes or until eggs are done and lightly brown. Lift onto serving plate with wide turner.
This Asparagus Cheese Omelet recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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