Asparagus and Herb Omelet with Feta Cheese
2 eggs, room temperature
2 T. milk
salt and pepper
3 asparagus spears, trimmed and washed
1 T fresh herbs such as basil, thyme, chives, sage
2 T. Feta cheese, crumbled
Preheat broiler on high.
Break eggs into a bowl and whisk until combined. Whisk in milk. Add salt and pepper to taste. Microwave asparagus spears for 1 minute on high, or until bright green but still crisp. Toss in a little butter and pepper to taste. Heat an 8 inch omelet pan on medium-low flame. Add about a teaspoon of butter. When butter bubbles, pour in the egg mixture. Sprinkle on the herbs. Using a spatula, move the cooked eggs towards the center, letting the uncooked portions run to the bottom. When all is set but the very top, lay the asparagus spears in the center and sprinke with feta cheese. Place pan under the broiler for no more that 20 seconds, just to heat the cheese. Use spatula to fold omelet over and slide onto plate. Garnish with herbs and extra feta cheese.