Green Omelette

For some reason, my St. Patrick’s Day recipes got stuck in a folder and I never posted them! I know, completely unforgivable. Luckily, this green omelette is not only appropriate for St. Patty’s day, but any day of the year. In fact, despite the very obvious addition of green food coloring, this recipe is actually not very Irish at all. In fact, its a bit more French than Irish (except for the soda bread!)

RECIPE: Green Omelette
Makes 2 Servings

SUPPLIES NEEDED:IMG_1538
Cutting Boards
Knife
Cast iron pan
Bowls
Fork
Sauce pan
Whisk

INGREDIENTS: 
Asparagus
2 Cloves Garlic
Mozzarella Cheese
Tarragon
Black Pepper
Salt
5 Eggs
Skim Milk
Green Food Dye
3 T Butter
2 Egg Yolks
Lemon
Chili Powder

DIRECTIONS:
1) Begin by chopping up your asparagus and finely mincing your garlic. Add to a warm pan.
2) Season the asparagus with a touch of tarragon, black pepper, and salt.
3) In a bowl, add three whole eggs and 2 egg whites. Add the 2 yolks to a separate bowl.


4) Add the food coloring to the whole eggs and whites, and whisk it with a fork until fluffy.
5) Begin melting the butter in a sauce pan.
6) Remove the cooked asparagus from the pan and fill with the egg mixture. Cover and let cook on low.
7) Whisk the melted butter with the egg yolks, a squeeze of fresh lemon juice, and a sprinkle of chili powder. (I should have cooked mine longer, but decided to do the sauce at the last minute).
8) Uncover the omelette, add back in the asparagus, and layer in the mozzarella.
9) Flip the omelette closed, cut in half, and serve with some of the sauce. IMG_1545IMG_1549

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