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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, April 26, 2011


A girl who has neighbors who bring her 10 dozen fresh eggs from their own backyard is a very lucky girl indeed. They called yesterday and said, "We are getting 3 dozen eggs a day, please come and take some of these off of our hands". The rest is history and this recipe is the result of what was in my fridge that was turned into last nights supper. Enjoy!

6 big fresh eggs
1/2 lb. fresh asparagus
4 slices baby Swiss cheese
8 thin slices deli turkey breast
Beat the eggs with a little water in a bowl. Add salt and pepper. Saute the washed and trimmed asparagus in a little butter until just tender, slice into thirds; set aside. Melt enough butter to cover the bottom of an 8-inch skillet, about a tablespoon. When the eggs start to set around the edges, tilt the pan and use a spatula to lift up the edges and allow the egg to run underneath the omelet all the way around it. When it is to your desired degree of doneness, still a little wet on top preferably, top with the asparagus, Swiss cheese and turkey; then fold over and slide onto serving plate.
Serves 2 to 3

"1 fresh omelet omelet a day helps to keep the doctor away."~Adele Forbes

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