Asparagus, Pea, and Gruyere Spring Omelette
- 2-3 eggs
- salt and pepper
- 1 tablespoon butter
- 4-5 trimmed asparagus stalks
- 1/4 cup fresh or frozen peas
- 1/2 cup gruyere cheese shredded
Steam the asparagus and peas together for 5-7 minutes, or until tender.
Meanwhile, beat the eggs in a small bowl with salt and pepper.
Melt butter in nonstick skillet over high heat and swirl to coat the bottom and sides of the skillet completely.
Once butter has fully melted and is starting the brown slightly, add the eggs to the skillet. Lift the edges of the eggs up to allow the uncooked egg to slide underneath, then allow to sit for 1-2 minutes until eggs are almost all the way cooked.
At this point, add the gruyere to the entire surface of the eggs, and the peas and asparagus to one side of the eggs, with another pinch of salt and pepper.
Using a wooden spoon or spatula, gently roll the eggs around the fillings and then transfer to a plate, trying to place the seam side down.