Asparagus Omelets
Ingredients
- 24 eggs
- 1 and 1/2 cups water
- 1/3 cup real bacon pieces
- 2 cups grated cheddar cheese
- 1/2 cup onion, chopped
- 32 small asparagus spears, cut into one inch pieces and blanched in boiling water
- Salt and pepper to taste
Instructions
- Separate egg whites from yolks
- Reserve the yolks for later use
- Pour the egg whites into a bowl and beat until frothy
- Add about 1 and 1/2 cups water to make the mixture runny
- Add bacon, cheese and onion and mix well
- Add salt and pepper to taste
Notes
Bend each asparagus stalk until it breaks and discard the tough stalk end
Cut the other ends into 1-inch pieces
Blanche asparagus pieces in a pot of boiling water for just a couple of minutes so they are still crisp/tender
Drain asparagus and fill the pot with cold water to stop the cooking process