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Continuing our nod to asparagus from last month, this month we enjoy an omelet that's loaded with fresh asparagus, mushrooms, onion and bacon, then sprinkled with creamy feta cheese to give you a breakfast that will have you swooning. The combination is one of my favorites and is equally at home in a fritatta, but I think that the omelet is a sentimental favorite, since one of my family's traditions was to make omelets upon returning from church services on Sunday morning.
I don't really recommend straying from the recipe. The ingredients blend particularly well and missing one will really change the flavor and texture of the final product. If you must, you can switch out the feta for some crumbled goat cheese, but I really recommend the recipe as is. Serve a fresh fruit salad alongside and coffee and juice, as desired.
As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!
8 oz. fresh asparagus, trimmed and cut into bite-sized pieces
4 large mushrooms, sliced
1/2 small white onion, sliced
1 clove garlic, minced
Salt and pepper, to taste
2 T. skim milk
2 oz. crumbled feta cheese
Fry the bacon until crisp. Drain and cut into small pieces.
Heat the oil in a skillet and sauté the asparagus, mushrooms and white onion with the garlic and seasonings until crisp-tender. Remove from the skillet and keep warm.
In a small bowl, whisk the eggs and milk together to form a homogenous mixture. Pour half the mixture into the hot skillet and cook over medium heat. Sprinkle evenly with half the feta cheese and half the prepared filling. Cook for a minute longer, then carefully fold the egg mixture over the fillings and slide onto a plate. Repeat with the remaining ingredients.