Asparagus and Cheese Omelets

Ingredients

• 8 large eggs
• Salt and pepper to taste
• 8 teaspoons butter
• 1 can (19 oz) Le Sueur® Tender Green Asparagus Spears Extra Large, drained
• 1 cup shredded cheddar cheese (4 oz)
• 1/2 cup chopped cherry tomatoes

Instructions

1. In a medium bowl, beat 2 eggs, salt and pepper.
2. In an 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly and continuously stir with spatula to spread eggs over bottom as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook. Add a quarter of the asparagus to half the omelet; top with 1/4 cup of the cheese. Fold remaining half of omelet over asparagus. Cook until cheese is melted and asparagus is hot.
3. To remove from pan, first run spatula under one edge of omelet, folding about a third of it toward the center. Transfer to a plate by tilting pan, allowing flat, unfolded edge of omelet to slide out onto plate. Using edge of pan as a guide, flip folded edge of omelet over flat portion on plate. Repeat using remaining eggs, cheese and asparagus, making 3 more omelets.
4. Top omelets with chopped tomatoes.

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