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Asparagus Omelet

• 10 ounces fresh asparagus, trimmed and cut into 1-inch pieces
• 6 large eggs
• 1/3 cup finely grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 bacon slices, cut into 1/2-inch pieces
• 4 green onions (white parts only), thinly sliced

1. Steam asparagus until crisp-tender, about 5 minutes. Drain and set aside.
2. Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl to blend well. Set aside.
3. Fry bacon pieces in large skillet over medium-high heat until golden brown, about 3 minutes.
4. Add sliced green onions and cook until onions are translucent, about 3 minutes.
5. Add cooked asparagus; cook until heated through. Reduce heat to medium. Spread the asparagus mixture in single layer in skillet. Pour egg mixture over asparagus. Cook until eggs are very softly set, tilting skillet, gently running rubber spatula around edges and allowing uncooked egg portion to flow underneath, about 4 minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut omelet into wedges and serve.
   Serves 4.

Fresh Vegetable Omelet

• 1 small onion, sliced
• 1/4 cup chopped green pepper
• 1 small zucchini, sliced
• 1 medium tomato, chopped
• 1/2 teaspoon Italian seasoning or oregano leaves, crushed
• 4 large eggs, separated
• 1/4 cup water
• 1/4 teaspoon cream of tartar or lemon juice
• 1 teaspoon butter or cooking oil OR cooking spray
• 1/3 cup shredded cheddar or Swiss cheese

1. In medium saucepan or skillet, stir together onion, green pepper, zucchini, tomato and seasoning. Cook, covered, over medium heat until vegetables are tender, but not brown, about 8 to 10 minutes. Keep warm.
2. In large mixing bowl at high speed, beat egg whites with water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites.
3. In 10-inch omelet pan or skillet with ovenproof handle* over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) Bake in preheated 350°F oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes.
4. Loosen omelet edges with spatula. With sharp knife, cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Arrange reserved vegetable mixture over half of omelet. Sprinkle with cheese. Tip pan. With pancake turner, fold omelet in half and invert onto warmed plate or platter with a quick flip of the wrist. Cut in half or into wedges. Serve immediately.
   Makes 2 servings.