- Recipe serves 2 servings
- Prep Time 10 min
- Cook Time 15 min
- 6 eggs
- 3 Tbsp. milk
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 4 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread
- 1/4 cup chopped shallots or onions
- 1 1/2 cups cut-up asparagus
- 2 Tbsp. grated Parmesan cheese
Beat eggs, half and half, salt and pepper in small bowl with wire whisk or fork; set aside.
Melt 2 tablespoons I Can’t Believe It’s Not Butter!® Spread in 10-inch skillet over medium-high heat and cook shallots until tender. Add asparagus, salt and ground black pepper to taste. Cook until asparagus is tender. Remove from heat; set aside.
Melt 1 tablespoon Spread and add 1/2 of the egg mixture in 8-inch nonstick skillet. Lift set edges of omelet with spatula, tilting pan to allow uncooked mixture to flow to bottom. Add 1/2 of the asparagus filling and 1/2 of the cheese when omelet is set and slightly moist. Fold omelet with spatula and cook an additional 30 seconds. Repeat with remaining 1 tablespoon Spread, egg mixture, asparagus filling and cheese.