Sunday Spring Asparagus Omelet Breakfast

Sunday Spring Asparagus Omelet Breakfast              

What is better than sleeping in a bit later on a Sunday morning and also waking up to a great Sunday Breakfast?  Not too much I think.  I think breakfast food is great any time of day and it certainly is a good budget meal.

4 eggs worth of Better than Eggs (whites in a box)

Drizzle of olive oil

6 spears of Asparagus chopped into bite size pieces

¼ cup crumbled Feta Cheese

2 slices smoked salmon

2 bagels

1 tablespoon butter

Salt and pepper

Dash Hot pepper sauce  (optional)

Side of bacon or sausage (optional

Heat a non-stick pan. Drizzle with olive oil and swirl around.  Add the asparagus and cook on medium heat for 4 mins.  Stir the egg whites with salt/pepper and hot pepper sauce and add to the pan and turn it down to low.  The eggs will begin to set up. 

 

Cook a side of bacon or sausage.

Toast the bagels and roll the smoked salmon into two rolls.

Push back the eggs around the edges of the egg omelet to allow the liquid of the uncooked eggs to flow under the omelet (tilt the pan from side to side). Add cheese now and continue to cook slowly. Do this a few times around the omelet (rubber spatula works well).  Once the majority of the omelet is set fold over the omelet in half. 

 

Cook another few minutes to make sure the inside is fully cooked.

You can place a lid on the omelet to cook it through faster so the bottom will not get as browm.

Serve the omelet by sliding it onto a plate. Top with salmon roll and place buttered Bagel on the side.

TIPS:

·        Of course one can add any mixture of vegetables, meats and cheeses, but I did call this one Spring Asparagus Omelet!

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!