Asparagus and Swiss Omelette

Ingredients

Butter

1 tablespoon

Salt

1/4 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Swiss cheese

1/2 cup, shredded

Milk

2 tablespoons

Eggs

3 large

Asparagus

1 cup, trimmed and cut into 1-inch pieces

Instructions

1. Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until crisp-tender. Drain and set aside.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined and slightly frothy.
3. Heat the butter in a non-stick skillet over medium heat until melted and bubbling. Pour in the egg mixture and let it cook undisturbed for 2-3 minutes, until the edges begin to set.
4. Carefully place the cooked asparagus spears on one half of the omelette. Evenly sprinkle the shredded Swiss cheese over the asparagus.
5. Gently fold the other half of the omelette over the filling. Continue to cook for an additional 2-3 minutes, or until the cheese is melted and the omelette is cooked through but still moist.
6. Slide the omelette onto a plate and serve hot, garnished with additional black pepper or fresh herbs, such as chives or parsley, if desired.