Easy like Sunday morning is how I like my breakfast on the weekends. I am always rushing out the door Monday through Friday with a Breakfast Bar in one hand and a Smoothie Shake in the other.
So on the weekends, I like to take my time to not only make but to also eat a healthier breakfast.
Two weeks ago, was one of my unscheduled Saturdays so I took full advantage of it to make this asparagus, tomato and cheese omelette.
Using just these few ingredients:
6 Grape tomatoes, sliced in half lengthwise
6 tips of asparagus
2 tbsp milk
1/2 cup Parmesan cheese, shredded
Coat the pan with cooking spray and place over medium-high heat. Add the asparagus, cherry tomatoes; saute and stir until the asparagus and tomatoes are fairly soft, about 4 minutes. Remove from the pan and set aside.
Wipe pan clean with a paper towel then coat once again with cooking spray.
Whisk together the eggs and milk in a small bowl; pour mixture into pan allowing it to set, then add asparagus, tomatoes and cheese to one side of egg. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top.
Allow the cheese to melt slightly, then fold in half and serve.
What is your favorite weekend breakfast?