Editor’s Note: Maria Lichty, creator of the Two Peas and Their Pod culinary blog, has partnered with Thermador to contribute blog posts on an ongoing basis. Lichty, based out of Salt Lake City, recently finished a complete kitchen remodel, and replaced her former appliances with Thermador.

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I love seeing bunches of asparagus appear in the grocery stores every spring. Asparagus is my all-time favorite spring vegetable. I recently bought a bunch of asparagus to make asparagus omelet for breakfast. I used to only order omelets at restaurants because every time I tried to make them at home I ended up with scrambled eggs or an overcooked omelet. Now that we have our Thermador rangetop with six Star Burners, we make omelets all of the time. The Star Burners allow us to cook omelets to perfection. The Extralow setting is a dream for cooking omelets . We are able to control the temperature and cook omelets evenly. They turn out perfect every time.

If you are looking for a delicious spring breakfast, try asparagus omelets. This omelet is filled with asparagus spears, onion and feta cheese. It is easy to make and would be a perfect addition to your Easter breakfast or brunch menu.

Asparagus Omelet

—2 large eggs, beaten
—3 stalks blanched asparagus, ends removed and chopped into 1 inch pieces
—1/2 tablespoon diced red onion
—1/2 tablespoon chopped green onion
—3 tablespoons crumbled feta cheese
—Salt and pepper to taste
—1/4 cup Mozzarella cheese
—Extra chopped green onion, for sprinkling on top

Directions:

Add the beaten eggs to a well-greased small skillet, swirl the pan to make sure the eggs cover the entire pan. Cook over medium-low. Add the asparagus pieces, red onion, green onion, and feta cheese to one half of the pan. Season with salt and pepper. Let cook for about 2 minutes or until the bottom of the omelet is set.  Gently scrape the edge of the omelet and fold the omelet, closing the ingredients together. Cook another 2 minutes. Top with mozzarella cheese and green onions. Serve warm.

Serves 1