Asparagus and Cream Cheese Omelette

Instructions

1. 1

   Begin by preparing the asparagus. Bring a pot of water to a boil and blanch the asparagus for 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.

2. 2

   In a mixing bowl, crack the eggs and beat them until well mixed. Season with salt and pepper to taste.

3. 3

   Heat a non-stick skillet over medium heat and add the butter, allowing it to melt and coat the bottom of the pan.

4. 4

   Pour half of the beaten eggs into the skillet, tilting the pan to spread them evenly. Cook for 1-2 minutes until the eggs begin to set.

5. 5

   Sprinkle half of the chopped asparagus and half of the cream cheese cubes over one side of the omelette.

6. 6

   Using a spatula, gently fold the other side of the omelette over the filling. Cook for another 1-2 minutes, then carefully flip the omelette and cook for an additional 1-2 minutes on the other side.

7. 7

   Once the omelette is cooked to your liking and the cream cheese has started to melt, transfer it to a plate.

8. 8

   Repeat the process with the remaining eggs, asparagus, and cream cheese to make a second omelette.

9. 9

   Serve the omelettes hot, with additional salt and pepper if desired.