A delicious way to get a veggie in at breakfast time.
1 pound asparagus
1 cup shredded Swiss cheese
8 large eggs
5 tbsp milk
4 tsp butter
Salt and pepper to taste
Cook asparagus until they are tender.
Whisk the eggs with salt, pepper, and milk.
For each omelet, butter a skillet and add half a cup of egg mix.
Don’t scramble, just lift the edges occasionally and move the mixture around in the skillet.
Add ¼ cup of cheese and 4 asparagus spears to one side of the omelet.
Flip the other half of the omelet over the asparagus.
Cook until done and season with