When spring arrives, we always get excited for the fresh produce that's once again available! This omelette recipe can be tweaked for whatever fresh veggies you want to use.
2 farm fresh eggs
3 stalks of asparagus
2 shiitake mushrooms
1 to 1 1/2 Tbsp EVOO to drizzle in the pan
1/4 tsp White Truffle Olive Oil
Salt & Pepper, to your taste
Parmigiano Reggiano, grated (as much as you desire)
Small bunch of fresh chives, optional garnish
Optional: Butter Infused Olive Oil
Heat up a large pan on medium-high heat. Drizzle in the EVOO and the Butter Olive Oil (optional) and let it rise to temperature.
Chop the 3 stalks of asparagus into medallions, and slice the mushrooms about 1/8 of an inch thick, then slice in half. (If you like bigger size bites, by all means)
Once the olive oil is to temperature, add the veggies into the pan, season with salt and pepper to your liking, and sautee for about 5 minutes or until the asparagus and mushrooms gain colour.
Whisk the 2 eggs and add the Truffle Oil to the mix, and whisk until it all combines.
Turn the heat down to low, then add the egg/truffle oil mix to the pan. Lift the pan and work the mixture all around the veggies. Keep an eye on the thin egg part, working the omelette with your spatula so it doesn't stick or burn.
Grate some Parmigiano Reggiano on top, then fold the sides over the middle until it's "wrapped" as pictured.
Garnish with fresh chives, and enjoy!