Asparagus Parmigiano-Reggiano Cheese and Spinach Omelet

• 3 jumbo eggs (Brown)
• 1 tablespoon heavy cream
• 1 pinch fine sea salt
• 1 pinch white pepper
• 1 tablespoon unsalted butter
• 1 cup baby asparagus (Blanched & Tips Chopped)
• 1 cup Baby Spinach (Blanched)
• 1 fresh garlic clove (Minced)
• 2 tablespoons flat leaf parsley (Chopped)
• 2 tablespoons chives (Chopped)
• 3 tablespoons parmigiano-reggiano cheese (Grated)
• 1 heirloom tomato (Brandy Wine, Sliced 1/4-thick)

1. In a small bowl whisk eggs, heavy cream, sea salt and white pepper.
2. In a 8-inch omelet pan, melt butter over medium heat and add eggs.
3. As eggs start to set-up gently push to center using a rubber spatula.
4. Add asparagus, spinach, garlic, parsley and chives.
5. Cook 2-3 minutes or until eggs set-up and flip omelet over.
6. Flip omelet over and carefully remove omelet from pan by folding in half and place on a warm serving plate.
7. Sprinkle grated cheese over omelet.
8. Garnish the plate with sliced Heirloom tomatoes and Baby Asparagus.

eggs, heavy cream, salt, white pepper, unsalted butter, baby asparagus, garlic, flat leaf parsley, chives, parmigianoreggiano cheese, tomato

Taken from www.food.com/recipe/asparagus-parmigiano-reggiano-cheese-and-spinach-omelet-514930 (may not work)