Veggie-Stuffed 3-Egg Omelet

 | 
 | 
Serves 1-2

Ingredients

2 tbsp butter, divided

1/4 cup mushrooms, chopped

1/4 cup asparagus, chopped

1/4 cup Fifth Season spinach

2-4 tbsp grated cheese, such as cheddar or parmesan (optional)

1-3 tsp minced fresh herbs, such as chives and sorrel (optional)

3 eggs

2 tbsp water

1 tsp sea salt

Freshly ground black pepper

 | 
 | 
Serves 1-2

Ingredients

2 tbsp butter, divided

1/4 cup mushrooms, chopped

1/4 cup asparagus, chopped

1/4 cup Fifth Season spinach

2-4 tbsp grated cheese, such as cheddar or parmesan (optional)

1-3 tsp minced fresh herbs, such as chives and sorrel (optional)

3 eggs

2 tbsp water

1 tsp sea salt

Freshly ground black pepper

Ingredients

2 tbsp butter, divided

1/4 cup mushrooms, chopped

1/4 cup asparagus, chopped

1/4 cup Fifth Season spinach

2-4 tbsp grated cheese, such as cheddar or parmesan (optional)

1-3 tsp minced fresh herbs, such as chives and sorrel (optional)

3 eggs

2 tbsp water

1 tsp sea salt

Freshly ground black pepper

Directions

1. In an 8- to 10-inch skillet, heat half of the butter over medium-high heat. Add any dense raw vegetables, such as asparagus and mushrooms, and sauté for about 3-5 minutes, until just softened.

2. Transfer the vegetables to a small bowl and set aside with the other fresh filling ingredients, such as spinach and herbs. Wipe the pan clean with a paper towel.

3. Heat the remaining butter in the skillet over medium-high heat. In a small bowl, whisk together the eggs and water until just blended. Briefly whisk in the salt, and then immediately pour the egg mixture into the pan.

4. Wait a few seconds for the edges to set, and then use a spatula to pull the cooked portions of egg toward the center, tilting the pan as necessary to fill the open spaces with uncooked egg. Continue cooking for 2-4 minutes, until the egg is set and will not flow.

5. Combine all vegetables and herbs into one bowl and top half of the omelet with this filling, setting aside a teaspoon of herbs for garnish if desired. Sprinkle with cheese, if using, and freshly ground pepper. With a spatula, fold the plain half of the omelet over the filling.

6. Let the omelet cook an additional 1-2 minutes as needed, until any cheese softens and the eggs just begin to darken.

7. Tilt the pan 45 degrees and slide the omelet onto a plate. Garnish as desired. Serve immediately.