Asparagus Omelet Recipe

• 6 Eggs
• 10 Ounces asparagus, chopped into pieces
• 4 Bacon slices, chopped into half inch pieces
• 1/3 Cup Parmesan cheese, finely grated
• 4 Green onions, thinly sliced
• 1/4 tsp Black pepper, ground
• 1/2 tsp Salt

• Steam the asparagus pieces for five minutes until tender.
• Drain the pieces.
• Whisk together the eggs, grated cheese, 1/4 tsp pepper and 1/2 tsp salt in a bowl.
• In a large non-stick skillet, fry bacon pieces over high flame until golden brown. It takes about 3 minutes.
• Add chopped onions and fry again until onions turn translucent.
• Add asparagus and cook until heated through.
• Reduce the flame to medium and spread the mixture in the skillet.
• Take the egg mixture and pour it over asparagus.
• Cook till eggs are softly set. Tilt the skillet to allow uncooked egg to flow underneath. Transfer the omelet to a plate and fold it.
• Asparagus Omelet is ready to serve.