Asparagus and Gruyere Omelet
Tender asparagus and nutty Gruyere cheese folded into silky eggs, a light yet indulgent breakfast that feels fancy but takes just 10 minutes.
Ingredients (serves 2)
- 4 Eggs
- 8 Asparagus spears
- 1/2 cup shredded Gruyere
- 3 tablespoons Butter
- Salt
- Black Pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Trim asparagus by breaking off woody ends, then cut into 2-inch pieces.
- 2
Sauté asparagus in 1 tablespoon butter over medium-high heat until tender-crisp, about 4 minutes. Remove to a plate.
- 3
Whisk 2 eggs with salt and pepper, then add 1 tablespoon butter to an 8-inch skillet and pour in eggs.
- 4
Stir gently until nearly set, about 2 minutes, then add half the asparagus and Gruyere to one side and fold omelet in half.
- 5
Repeat with remaining 2 eggs, asparagus, and Gruyere to make a second omelet.
