Fun to make and I sure I was delicious.
1/2 cup shredded cheese
pink salt & pepper
1 scallion chopped
1 tbs olive oil
6 – 7 asparagus spears
2 slices of bread
Toast the bread.
Crack the eggs and beat them well.
Salt & pepper the egg and add the scallion chopped.
Heat a frying pan, add the olive oil and the asparagus spears (with 1 inch from ends removed)
Fry the asparagus for 3 – 4 minutes (keep them crisp).
Remove asparagus and let cool.
Put the eggs in the same pan and move them around its surface trying to cover as much of it as possible.
Cover with a lid and let the omlette cook until almost done on top.
Spread the cheese in the middle of the omlette and start lifting the ends
of the omlette aiming to give it a square shape.
Let cook until cheese melted.
Place the omlette on one of the toasted bread.
Cut the asparagus in half and place it on top of the melted cheese.
Butter the second slice of bread and place it on top of the asparagus.
There’s your breakfast to go!