When I went on vacation with my friend’s family as a teen, I was nervous. I wanted to be the model guest. So, I was well-behaved and had good manners, but I still felt nervous — especially when it came to ordering food. Maybe it was silly to be so concerned about, but I worried about it.
When it came to breakfast at a nice restaurant one morning, I deferred to my friend’s mom for advice on what to order. She recommended a Swiss and Asparagus Omelet — and a love affair was born.
Honestly, I only ordered the omelet because she suggested it. I liked asparagus — but not enough for that item to jump out at me. Thank goodness I listened. That was the point where asparagus suddenly got elevated in my mind. It wasn’t just another vegetable — it was an amazing one.
This version of the omelet is a little lighter than the original, made with just one egg and one slice of Swiss, but still just as delicious.
Did you ever travel with your friends’ families as a teen? What did you get nervous about?
- 1 large egg
- 1 tbsp milk
- salt and pepper
- 1 slice Swiss cheese, (about 1 ounce)
- 5 spears roasted asparagus
- In a small bowl, whisk together the egg, milk and a little salt and pepper. Set aside.
- Heat a small nonstick skillet over heat set to a hair below medium. Spray with cooking oil. Pour in the eggs and let cook, without disturbing, until set.
- Once set, lay the Swiss cheese slice across the center of the omelet. Top with the asparagus spears, and fold the sides up to envelop them. Cook until the cheese is melted -- another minute or so, and then remove to a plate.
- Serve immediately.